Papaya-Mango compote with pink pepper berries and coconut milk

Name: Papaya-Mango compote with pink pepper berries and coconut milk
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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; 6-8 TABLESPOONS creamy coconut milk; 7-10 Tbsp Coconut chips

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
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
6-8 TABLESPOONS creamy coconut milk
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 sprinkle with coconut milk. Decorate compote with roasted coconut chips
3
Waiting time approx. 45 minutes