Mango-Raspberry Compote

Mango-Raspberry Compote

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From: EatingWell Magazine, July/August 1995

Lime zest, juice and a hint of sugar bring out the flavor of the mango and raspberries in this quick fruit sauce.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 ripe mangoes, peeled, pitted and diced
  • ½ teaspoon freshly grated lime zest
  • 1 tablespoon lime juice
  • 2 teaspoons sugar
  • ½ pint fresh raspberries


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  • Ready In

  1. Combine mangoes, lime zest, lime juice and sugar in a medium bowl, stirring gently to combine. Put raspberries on top (do not stir them in.)
  2. Just before serving, gently stir in the raspberries.
  • Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 6 hours.

Nutrition information

  • Per serving: 84 calories; 1 g fat(0 g sat); 3 g fiber; 21 g carbohydrates; 1 g protein; 53 mcg folate; 0 mg cholesterol; 17 g sugars; 1,220 IU vitamin A; 47 mg vitamin C; 18 mg calcium; 0 mg iron; 1 mg sodium; 222 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit

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