When the champagne mangoes are in abundance, and passion fruits in supply, there are countless possibilities that come to mind. Unfortunately, I don’t always have the time to dream up some fantastic way to honor them. That’s why my go-to back-up plan is always this Mango Passion Fruit Goop (or more commonly known as a Compote).
This goop is like magic, it makes everything you love even better! Waffles, scones, toast, coffee cake, and even makes a great smoothie booster!
My family and I fell in love with the flavors and versatility of Passion Fruit when we traveled down to New Zealand and Australia, just before the Global Pandemic. Now, when I meet people who’ve never had the privilege of trying it, I tell them “Don’t be afraid of how it looks. This is definitely a case where looks can be deceiving.”
When you cut through your slightly wrinkly fruit, you’ll find the inside looks like something from a science fiction movie! I’m telling you, if I didn’t trust and follow my husband’s lead by trying this, I would have missed out on one of my greatest food-romances!
What If There Aren’t Any Passion Fruit Around?!
I do hope you give passion fruits a try, but if you don’t have any passion fruits in your neck of the woods, just substitute the amount of passion fruit for mango, but maybe add a little more juice or water.
Mango Passion Fruit Goop
Equipment
- Medium-sized Sauce Pan
- Electric Coffee Grinder (for the optional Freeze-Dried Pineapple)
- Glass Jar for Storage
- Kitchen Scale
Ingredients
- 586 g Mango, Fresh or Frozen
- 410 g Passion Fruit, Fresh or Frozen
- 500 g Mango Juice
- 134 g Passion Fruit Juice
- 45 g Granulated Cane Sugar
- 56 g Ground Freeze-Dried Pineapple, Optional, but highly recommended!
Instructions
- If using fresh: slice up the mangoes so that you get as much meat out of them as possible, then discard the pit and peels.
- If using fresh: slice the passion fruits in half and scoop out the seeds.
- Add the fruit, juices, ground-up freeze-dried pineapple (if using) and sugar to a medium sauce pan and bring to a boil.
- Reduce heat to medium-high heat and let bubble, but cover partially with a lid. Keep and eye on this so it doesn't overheat and bubble over the side.
- After about a good 10 minutes, reduce the heat to medium-low, keeping it partially covered ang bubbling lightly for 1-2 hours. (Depending on the water content in the fresh or frozen fruit).
- Once the fruit has been boiled down, but not quite completelly you can turn the heat off and let cool for a good 15 minutes before serving or storing.
Nutrition
Hello there!
I’m Ali, the creator of C&C, and I love food.
Unfortunately, not all food loves me back as I’m gluten-intolerant. That is why I’m sharing all of our family’s favorite, go-to recipes as well as the new ones we keep dreaming up, so that you can enjoy gluten-free food as much as we do together!
If you make this recipe, please tag it @crunch_crumb on Instagram so we can all find out how you liked it!