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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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 ripe mangoes, peeled, pitted and diced
- ½ teaspoon freshly grated lime zest
- 1 tablespoon lime juice
- 2 teaspoons sugar
- ½ pint fresh raspberries
Preparation
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Active
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Ready In
- 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.)
- Just before serving, gently stir in the raspberries.
- Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 6 hours.
- 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: 1½
- Exchanges: 1 fruit
