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Mango and pineapple compote with sorbet

Sweet recipes Spring Summer Fall Winter Under 30 minutes Vegan Végétarienne Easy Autocuiseur
Prep time
10 minutes
Cooking time
15 minutes
4 people


  1. Peel then cut the half-pineapple into thin quarters. Remove the core, then cut into small pieces.
  2. Peel the mango and remove the two halves on either side of the pit, then cut them into small (1 cm) cubes.
  3. Add the fruit, 5 cl (1/5 cup) of water, juice from half a lime, and 20 cl (4/5 cup) of pineapple juice to the pressure cooker.
  4. Close the lid and heat the cooker. When the steam starts to escape, lower the heat and cook for 10 minutes, shaking the pot 2 or 3 times.
  5. Remove the pressure cooker from the heat. Depressurize before opening. Chill the compote in the refrigerator.
  6. Serve with a scoop of pineapple sorbet or sprinkle with some crumble.


  • ½ a pineapple
  • 1 large ripe mango
  • 20 cl (4/5 cup) fresh pineapple juice
  • Lime juice (from ½ a lime or a bottle)
  • 2 tbsp amber rum
  • 15 cl (3/5 cup) water
  • 50 cl (2 cups) pineapple sorbet


Pressure cooker

Pressure cooker

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