Best Tropical Fruit Compote With Mango Sorbet Recipes

Tropical Fruit Compote with Mango Sorbet image

Yield Serves 6

Number Of Ingredients 9

3/4 cup water
1/2 cup dry white wine
1/2 cup sugar
1/2 pineapple, peeled, cored, cut into 3/4-inch pieces (about 2 cups)
3 kiwis, peeled, halved crosswise, each half quartered
1 mango, peeled, pitted, cut into 3/4-inch pieces
1 1/2 tablespoons fresh lime juice
1 teaspoon grated lime peel
1 1/2 pints mango sorbet

Steps:

Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight.
Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.

Tropical Fruit Compote image

Provided by mersaydees

Categories < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 tablespoons sugar
1/2 cup guava jelly
1 orange, grated zest of
1/2 cup water
2 tablespoons rum
8 cups fruit, cubed (such as pineapple, mango, orange, banana, papaya, lychee, watermelon, melons)
dried shredded coconut

Steps:

Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
Strain and cool, then stir in the rum.
Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
Chill until ready to serve.
Garnish with dried coconut.

Nutrition Facts : Calories 67, Sodium 5.5, Carbohydrate 15.8, Fiber 0.5, Sugar 12.3, Protein 0.1