Mango-Raspberry Compote

July/August 1995

Your rating: None Average: 4.3 (7 votes)

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

Mango-Raspberry Compote

Makes: 6 servings

Active Time:

Total Time:


  • 2 ripe mangoes, peeled, pitted and diced
  • 1/2 teaspoon freshly grated lime zest
  • 1 tablespoon lime juice
  • 2 teaspoons sugar
  • 1/2 pint fresh raspberries

Try this recipe with:


  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1; cover and refrigerate for up to 6 hours.


Per serving: 62 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 16 g carbohydrates; 1 g protein; 3 g fiber; 2 mg sodium; 142 mg potassium.

Nutrition Bonus: Vitamin C (42% daily value).

Carbohydrate Servings: 1

Exchanges: 1 fruit

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