Mango Passion Fruit Goop
This tropical compote is like magic, turning all your favorites into award-winning treats!
Equipment
- Medium-sized Sauce Pan
- Electric Coffee Grinder (for the optional Freeze-Dried Pineapple)
- Glass Jar for Storage
- Kitchen Scale
Ingredients
- 586 g (3 ½ Cups) Mango Fresh or Frozen
- 410 g (1 ¾ Cups) Passion Fruit Fresh or Frozen
- 500 g (3 Cups) Mango Juice
- 134 g (½ Cup) Passion Fruit Juice
- 45 g (¼ Cup) Granulated Cane Sugar
- 56 g (⅓ Cup) 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
Serving: 1g | Calories: 131kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 290mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1598IU | Vitamin C: 45mg | Calcium: 21mg | Iron: 1mg