Blueberry Mango Compote

Blueberry Mango Compote

Fruit compotes are a great alternative to puréed or fresh fruit for baby. They can be made by simply stewing fresh or dried fruit in a syrup, made with water and sweetener. Compotes usually include other flavourings, such as spices and/or citrus to enhance the flavour of the fruits.

This blueberry mango compote is tangy and sweet, made with a combination of tart blueberries and sweet mango, stewed in water infused with ginger, honey, and a touch of fresh lemon zest. (Note: If mangoes are not in season you can substitute them with peaches or nectarines.)

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Compotes can be served thick and chunky (ideally for toddlers) or pureed until smooth. Compotes freeze very well so I suggest making a large batch and freezing it in single servings for baby or larger portions for toddlers. Serve warm on a cold winter’s day or fresh from the fridge as a cool summer treat!

Here are some great ways to serve compotes to babies and adults;

  • Warm and drizzle over pancakes and waffles.
  • Mix with a dollop of Greek yogurt and granola.
  • Substitute sugary jams and spread on cookies, toast, bagels, etc.
  • Mix into frozen yogurt or ice cream.
  • Drizzle over granola.
  • Mix into overnight oats.

Blueberry Mango Compote

2013-05-10
: about 3/4 cup
: 5 min
: 20-25 min

Fruit compotes are a great alternative to puréed or fresh fruit for baby. They can be made by simply stewing fresh or dried fruit in a syrup, made with water and sweetener. Compotes usually include other flavourings, such as spices and/or citrus to enhance the flavour of the fruits. This blueberry mango compote is tangy …

By:

Blueberry Mango Compote
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Ingredients
    1 ripe mango (about 1 cup)
  • 1/2 cup organic blueberries 1/4 cup water
  • 1/4 tsp. puréed ginger
  • 1/2 tsp. lemon zest
  • 1/2 tsp. lemon juice
  • 1/8 tsp. cinnamon
Directions

Rinse the blueberries and set aside. Peel the skin from the mango then slice the flesh from the center pit. Place all the ingredients in a small pot and bring to a boil on high heat.

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Once boiling, reduce the heat to medium-low and continue to cook for 20-25 minutes or until thickened and the water reduces by half.

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Taste before serving and adjust seasoning, if desired. Store in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.

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2 thoughts on “Blueberry Mango Compote”

  • MIH Janise 6 years ago

    This looks delish! Happy Mother’s day!

    • Thanks! I’d like to say I’m taking a break today but that’s not the case! I’m making some almond flour brownies (believe it or not, NOT for myself!). A mother’s work is never done! lol! Happy Mother’s Day to you too 😉

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