Prep 10 mins
Cook 15 mins
In Liberia, a simple fruit dessert might be added to the dinner or served later in the evening. You can make this with fresh or canned (yellow cling) peaches or apricots if mangos are not available. Use two 24-oz. cans of peaches or apricots for eight servings.
- 4 large mangoes, peeled and cut in large pieces
- 1 cup simple syrup (or syrup from a can peaches)
- 6 whole cloves
- Spear some of the pieces with a few cloves.
- In a 1-quart saucepan, simmer for 15 minutes or until mangos are tender.
- Cool and serve in compote dishes.
I liked the idea of a chunky sauce so I purposely used ripe mangoes. I did as suggested & added a cinnamon stick while simmering. Very delicious! Made for NAME Tag
Very tasty. I took notes from toni gifford and used slightly under-ripe mangoes. They held up well to the poaching. The cloves add a nice hint of spice to the syrup. A cinnamon stick might be a nice thing to add as well.
I made the mistake of trying to prepare this with very ripe mangoes. While the taste was terrific, the fruit itself was a bit of a mess having melted down in the stewing process. My results were more of a fruity sauce with chunks than a stewed fruit. Will certainly make again and may even toss in a stick of cinnamon to amp the spiciness. Thanks Elmotoo.