3-Ingredient Easy Mango Compote [or Coulis]

This 20-minute, 3-ingredient mango compote (or coulis) is quick, easy, and bursting with tropical flavor – the perfect warm or chilled mango topping for vegan ice cream, cheesecake, pancakes, and more!

The BEST Mango Compote in under 20 Minutes

Mango season is officially here, making it the perfect time to enjoy this sweet and juicy tropical fruit in delectable recipes like mango tofu spring rolls, cucumber mango salsa, mango bubble tea, and this moreish easy mango compote (or coulis!).

Ready in under 20 minutes, this recipe is so quick and easy, relying on just 3 base ingredients (mango, sugar, and lime/lemon) to create the perfect warm or chilled mango topping for vegan cheesecake, ice cream, pancakes, and more. It’s a must-try topping, filling, or sauce at breakfast, brunch, or dessert time!

Better yet, by making this mango dessert sauce at home, you are in 100% control of the ingredients, meaning you can use as much or as little sweetener as you like (regular or unrefined!), and – unlike store-bought versions – it contains no artificial ingredients, preservatives, or thickeners, at a much cheaper price point! Even better, you can use fresh or frozen mango to enjoy it year round!

Mango Coulis Vs. Compote

While both mango compote and mango coulis are similar, the distinction comes from their texture.

Mango compote simmers the fruit with sugar and citrus juice (often with added spices) until tender, mashing it lightly so it has a chunky consistency. In comparison, an easy mango coulis recipe blends the softened mixture into a smooth sauce-like consistency.

Within this post, I’ll take you through how to make both in just 20 minutes (or less) with 3 simple base ingredients (and several flavor variations!).

The Ingredients

• Mango: You can use fresh (make sure it’s ripe and juicy) or frozen mango chunks. For a smooth mango coulis, you could also use a high-quality canned mango pulp, like Indian Kesar mango pulp or Alphonso mango pulp.
• Sweetener: Thanks to the natural sweetness of mango, you only need a small amount of added sugar. Granulated, brown sugar, or even coconut sugar would work. If you don’t mind a slightly thinner sauce, you could also use liquid sweeteners (like maple syrup/agave) or use a sugar alternative, like erythritol, if preferred.
• Lime juice: (or lemon juice) This acidic ingredient adds a bright, slightly subtle tang and natural preservation. Add lemon/lime zest for more flavor.

How to Flavor Mango Compote?

• Vanilla: Add a splash of pure vanilla extract off the heat at the end.
• Cinnamon: Just a little added to taste.
• Cardamom: Just a tiny pinch.
• Ginger: Use fresh minced ginger or a pinch of ground ginger.
• Vegan butter: Add a spoonful of vegan butter to the compote for a smoother, richer taste and mouthfeel.
• Mint: Add a few mint leaves while the compote simmers. Remove before serving.
• Chili: Add finely diced (seeds removed) jalapeño or habanero for a spicy kick.
• Other fruits: There are several delicious flavor combinations you could try.
  • Mango and passion fruit compote
  • Strawberry mango compote
  • Peach mango compote

How to Make Mango Compote (Or Coulis)

• 1) If you’re using fresh mango, first slice off the ‘cheeks’ (as close to the pit as possible), dice (in a cross-hatch pattern) the flesh, and then scoop out the mango flesh from each side.
• 2) Then transfer the mango, sugar, and lemon/lime juice to a medium saucepan, stir well, and heat over medium heat.

• 3) Allow the fruit to simmer uncovered for 10-15 minutes (slightly longer if using frozen mango), stirring regularly.
• 4) As the mango becomes tender, use a potato masher or fork to mash it to your desired consistency (or leave it fully chunky).

Taste the compote before removing it from the heat, and adjust the amount of sugar/lime juice to personal taste.

For Mango Coulis

After preparing the compote, use an immersion blender (or regular blender) to blend the mixture into a velvety, smooth mango coulis (sauce).

If it’s a little thin, return it to the saucepan to simmer until it thickens and reduces to your desired consistency. If it’s too thick, add a splash of water or fruit juice and/or press it through a fine-mesh sieve/ nut milk bag.

Top Recipe Tips

• Sweeten to taste: Adjust the amount based on how sweet the mango naturally is and your preferred sweetness level.
• Adjust the texture: Leave the sweet mango sauce thick and pulpy, mash it to your desired level, or blend it into a smooth coulis. For a super-smooth, light coulis, then press it through a sieve/nut milk bag.
• Adjust the consistency: For a thinner mango coulis, add a splash of liquid (coconut water, water, or fruit juice). For a thicker one, allow it to simmer to thicken/reduce.
• Use non-reactive cookware: As this recipe contains an acidic ingredient, it’s best to use stainless steel, ceramic, or glass cookware.

How to use Mango Compote?

Whether chunky or smooth, there are plenty of ways to enjoy this mango dessert sauce (chunky or smooth), such as:

• With veagn yogurt and granola
• Over pancakes, crepes, or waffles
• With French toast
• As a vegan cake filling or topping (same goes for cupcakes)
• Over dairy-free cheesecake
• With ice cream
• With chia pudding, rice pudding, oatmeal, and overnight oats
• In drinks (bubble tea, green tea, a homemade frappe, etc.)

Storage Instructions

Allow it to cool and store it in an airtight bottle/jar in the fridge for 3-4 days (longer if you use more sugar/lime). Enjoy it chilled or warm.

Alternatively, freeze the mango compote or coulis in an ice cube tray or freezer-safe containers/bags for 2-3 months. Thaw it in the fridge overnight before using it.

Related Recipes

• Thai mango coconut sticky rice
• Healthy mango black bean salad
• Citrus mango smoothie
• 2-minute blueberry maple syrup
• Easy strawberry applesauce
• 4-ingredient vegan date caramel sauce

Photos by Alfonso Revilla