Papaya-Mango compote with pink pepper berries
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 1 Mango (ca. 500 g)
- 1 (approx. 500 g) Papaya
- 1 TABLESPOON demerara sugar
- 7-10 Tbsp Juice of 1/2 lime
- 1 TEASPOON Gelling sugar 2:1
- 2 TABLESPOONS white rum with coconut
- 1-2 TEASPOONS pink pepper berries
- 7-10 Tbsp Coconut chips
Directions
- 1
Cut the mango off the stone. Peel and chop the flesh. Peel and halve the papaya and remove the seeds. Dice the flesh
- 2
Put the sugar, papaya, mango and lime juice in a pot and simmer covered for about 10 minutes. Stir in jam sugar and rum and continue to simmer for about 2 minutes. Add the pink berries, fill into a bowl and let cool off. Arrange compote in bowls and decorate with roasted coconut chips
- 3
Waiting time 20 minutes
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