Appel-mango compote

Recipes Vegan Sugar-free Gluten-free

Sometimes people forget how naturally sweet fruit is. In the supermarket you have to hunt for sugar-free applesauce, while I wonder why there is sugar added to the ‘standard’ applesauce. Honestly, apples are already sweet enough; you really don't need to add sugar to make a tasty applesauce. Last Christmas my mother made this sugar-free apple-mango compote and since it's so good, I'm happy to share the recipe. Super simple to make, incredibly tasty and—because you don't add sugars or other ingredients—wonderfully pure. A real treat!

Recipe

Apple-mango compote

Stir two tablespoons of compote into your quark, enjoy it as a dessert or use it as a side dish!

Course	Side dish
Kitchen	Dutch
Servings	About 4 servings

Preparation time

Preparation time	10 min
Total	25 min

Equipment

Pan
Cutting board
Knife
Grater
Mixing bowl

Ingredients

700 g apples, peeled and chopped
1 ripe mango, chopped
1 teaspoon fresh ginger, grated
1 teaspoon ground cardamom
100 ml pure apple juice
1 cinnamon stick

Apple-mango compote

Put the mango cubes and apple pieces in a pan with the apple juice, ginger and cardamom. Let it simmer for 15 minutes with the cinnamon stick until it becomes a coarse purée, then leave to cool.
If you like, grind the cinnamon stick finely and add it back in, or stir a teaspoon of ground cinnamon through the compote.
Enjoy!

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This apple-mango compote is lovely as a topping for yogurt, quark or porridge. It also works excellently as a side with savory dishes like pork or chicken. Store the compote in a sealed jar in the refrigerator and use within five days.

The combination of cardamom, ginger and cinnamon gives this compote a warm, spicy character. If you want the compote a bit sweeter, add a tablespoon of honey or maple syrup while cooking. For a smoother texture, briefly purée the compote with an immersion blender after it has cooled.