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Pineapple-Mango Lime Compote with Toasted Coconut

Juicy golden pineapple and mango simmered with lime and a whisper of ginger into a glossy, chunky compote, finished with crisp toasted coconut.

Pineapple-Mango Lime Compote with Toasted Coconut

Ingredients

  • 2¾ cups chunks450 gPineapplecut into 1/2-inch pieces
  • 1¼ cups diced200 gMangocut into 1/2-inch pieces
  • 2 tbsp packed25 gBrown sugar
  • ¼ cup60 gWater
  • ½ lime, juiced20 gLime juice
  • 1 tbsp grated6 gFresh gingerfinely grated
  • 2¼ tsp6 gCornstarch
  • ¾ tsp3 gVanilla extract
  • 3½ tbsp20 gSweetened shredded coconut

Steps

  1. Prepare first: cut the pineapple and mango, grate the ginger, and measure the water into two portions, 45 g and 15 g.
  2. Toast the coconut in a dry medium saucepan over medium-low heat, stirring, for 3 to 4 minutes until golden; tip it onto a plate and set aside.
  3. In the same saucepan, combine the pineapple, brown sugar, ginger and the larger portion of the water. Bring to a simmer over medium heat and cook 8 minutes, stirring now and then, until the pineapple softens and releases its juice.
  4. Add the mango and simmer 3 to 4 minutes more, until just tender but still holding its shape.
  5. Stir the cornstarch into the remaining small portion of water until smooth, then stir this slurry into the pot and simmer 1 to 2 minutes until the juices turn glossy and thicken.
  6. Take the pot off the heat and stir in the lime juice and vanilla.
  7. Cool about 20 minutes, then spoon over dessert and sprinkle with the toasted coconut. Refrigerate leftovers promptly in a covered container, keep the coconut separate so it stays crisp, and use within 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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

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