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Breakfast recipe · from the recipe book

Pineapple-Mango Vanilla Compote with Orange

Bright, juicy chunks of pineapple and mango simmered in orange juice and vanilla into a glossy, tangy-sweet sauce for pancakes.

Pineapple-Mango Vanilla Compote with Orange

Ingredients

  • 2½ cups chunks400 gPineapplecut into 1/2-inch pieces
  • 1¼ cups diced200 gMangocut into 1/2-inch pieces
  • ½ cup (120 ml)120 gOrange juice
  • 1 tbsp20 gHoney
  • 2¼ tsp6 gCornstarch
  • 1 tbsp15 gWatercold
  • 1 tsp2 gLemon zest
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare the fruit first: cut the pineapple and the mango into small pieces, keeping them in separate bowls.
  2. In a medium saucepan, combine the pineapple, the orange juice, the honey and the salt. Bring to a simmer over medium heat and cook for 6 minutes, stirring occasionally, until the pineapple softens.
  3. Add the mango and the lemon zest and simmer 3 minutes more, until the mango is tender but still holds its shape.
  4. In a small cup, stir the cornstarch into the cold water until smooth to make a slurry.
  5. Stir the cornstarch slurry into the pan and simmer, stirring, for 1 to 2 minutes until the juices turn glossy and thickened.
  6. Take the pan off the heat and stir in the vanilla.
  7. Let the compote cool for about 15 minutes, then spoon it warm over pancakes.
  8. Refrigerate any leftovers promptly in a covered container 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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