Cuban coconut mango compote

    1 hour 10 min

    A dessert delicacy full of tropical intensity with coconut overtones. Great on ice cream or drizzled over cake or with seltzer and ice and a bit o' rum.


    Bedfordshire, England, UK
    1 person made this

    Serves: 6 

    • 330g Natco® sweet kesar mango pulp
    • 220g Goya® panela sugar
    • 2 drops Tropical Sun® coconut extract

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Begin by making the syrup by heating the panela in a saucepan over a low heat until it 'coja punto' or starts to set. Slowly add the mango puree, stirring constantly. Add the coconut extract to the compote and stir well. Transfer to a serving bowl and cool in the refrigerator at least 1 hour before serving.

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