Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Compote of Mango and Melon in Sautèrnes Syrup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Compote of Mango and Melon in Sautèrnes Syrup

    Also delicious on their own as a snack, these mango pieces are gently poached in a sweet wine, which gives a wonderfully deep flavour to the syrup.

    • Preparation time: 10 minutes plus cooling and chilling time
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes


    • 1 bottle of Sauternes or a good sweet dessert wine (such as Château Liot, 1996/97)
    • 75g caster sugar
    • 1 Bart Spices Vanilla pod, split
    • 2 x 130g packs Forest Feast Exotic Dried Mango
    • 1 Galia melon
    • 1 Cantaloupe melon


    1. Place the wine, sugar and vanilla pod in a saucepan and heat gently until the sugar dissolves. Turn the heat up a little and bubble for 10 minutes.
    2. Add the mango slices to the saucepan and poach gently for 5 minutes.
    3. Leave to cool, then cover and chill for one hour.
    4. Peel and cut the melons into bite-sized pieces.
    5. Add to the mango then chill until ready to serve.

    Your recipe note

    Edit your recipe note


    Mango and Passion Fruit Cheesecake:
    A quick and easy dessert idea serves 8-10.
    1. Decorate the top of the cheesecake with some extra mango slices and mint leaves.
    2. Melt 50g butter and add to 125g crushed digestive biscuits.
    3. Press into a 20.5cm loose-bottomed cake tin and chill.
    4. Place the contents of a 130g pack Forest Feast Exotic Dried Mango in a food processor with the sieved juice of 4 passion fruit. Pulse until finely chopped.
    5. Lightly beat 500g Mascarpone cheese and 50g icing sugar together and stir into the chopped fruit.
    6. Fold in 100ml of very lightly whipped double cream. Spread over the biscuit base and chill for at least 30 minutes.


    Average user rating

    0 stars