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Breakfast recipe · from the recipe book

Ginger Peach-Mango Compote over Yogurt

Warm, gingery peach and mango with bright lemon zest, spooned chilled over thick, tangy yogurt with crunchy toasted almonds.

Ginger Peach-Mango Compote over Yogurt

Ingredients

  • 3 medium450 gPeachescut into 1/2-inch wedges
  • 1¼ cups diced200 gMangodiced
  • ⅓ cup (80 ml)80 gOrange juice
  • 1 tbsp25 gMaple syrup
  • 1½ tbsp grated8 gFresh gingerfinely grated
  • 2 tsp4 gLemon zest
  • 2 tsp10 gLemon juice
  • ¼ tsp0.5 gGround cardamom
  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat
  • ¼ cup whole40 gAlmondssliced

Steps

  1. Prepare the fruit first: cut the peach into wedges, dice the mango, grate the ginger and zest the lemon before you heat anything.
  2. Toast the almonds in a dry medium saucepan over medium heat, stirring, 3 to 4 minutes until fragrant; tip them onto a plate to cool.
  3. In the same saucepan, combine the orange juice, maple syrup, ginger and cardamom and bring to a simmer over medium heat.
  4. Add the peach and simmer, stirring gently, 6 to 8 minutes until tender but still holding its shape.
  5. Stir in the mango and cook 3 minutes more, until the juices are glossy and slightly thickened.
  6. Take the pot off the heat and stir in the lemon zest and lemon juice.
  7. Cool the compote about 15 minutes, then transfer to a covered container and refrigerate promptly until cold, about 45 minutes; keep refrigerated and use within 3 days.
  8. To serve, divide the Greek yogurt among 4 bowls, spoon a quarter of the compote over each, and scatter a quarter of the toasted almonds on top.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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