Mango Compote using a Kenwood
(5)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Stewed rhubarb is the sweet-tart delight that has been charming taste buds since the days of ancient Rome when it was considered a medicinal herb rather than a dessert. This vibrant pink concoction is like summer captured in a jar—a perfect companion for your morning yogurt or a cheeky spoonful straight from the pot! With just a handful of ingredients—fresh rhubarb, brown sugar, a drizzle of honey, and a splash of water—you'll create a luxurious, velvety texture that dances on your palate. Legend has it that rhubarb was so prized in the Middle Ages that it was often called 'the pie plant' due to its role in creating delicious desserts. So go ahead, treat yourself to this delightful stewed rhubarb, because who wouldn't want to indulge in a dish with royal roots?
Ingredients
- 800 g Mango
- 50 g Water
- 50 g Granulated sugar
Steps
Mango Preparation
- Peel the mangos.
- Cut the mangos into 2-3 cm pieces.
Cooking
- Add 800 g of mango, 50 g of water, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 5sec / 0°C / Speed 5.
- If a smoother consistency is preferred, blend for another 5-10 seconds at speed 7.
Cooling
- Allow the compote to cool slightly before serving.
- Serve Cold.
