Top | Seasonal Fruit Desserts

Mango-Strawberry Compote

(recipe, Deborah Madison)

primary-image, l


You don't always have to have pounds of fruit to make a fruit dessert. This compote uses a handful of strawberries, about what a small garden would offer at any one time, and one large (or two small) mangoes. It's pretty, simple, and sufficent. I love mincing a few choice strawberries to spoon over ice cream or another fruit. It's unexpected and a good way to share a small treasure.


  1. A small handful of ripe, fragrant strawberries
  2. 1 tsp. organic sugar
  3. Juice of 1 Key lime
  4. 2 yellow kidney-shaped Ataulfo mangoes, or 1 larger variety (see Note)


  1. Rinse the berries, set them on a clean towel to wick up the moisture, then remove the leaves. Dice them into small pieces. Put them in a bowl and toss with the sugar and lime juice. As they stand, they’ll release their juices to make a little sauce.
  2. Peel the mangoes. Then, using a sharp knife, slice them into neat pieces. They won’t be at all uniform because of the big seed that runs down the center of the fruit. Divide between 2 plates, then spoon the strawberries and their juices over and around the mango.


Mangoes and strawberries overlap in southern California farmers' markets as well as in supermarkets. Champagne, or Ataulfo, mangoes (the small yellow ones) appear in May, the big green-skinned silky-fleshed Keitt in late summer, and in between are Hayden, Tommy Atkins, and others. Strawberries are not just for June, but span the months from late spring through fall.