Skip to main content

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
Serves
4 people

Method

  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.

Ingredients

  • 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

Utensil

Pressure cooker

Pressure cooker

Why use a pressure cooker?

It's the perfect utensil for the busy and efficient cook. Thanks to its amazing speed you will save precious time for other activities...

Print

Other recipes for you

Here are some recipes you might also like

Sautéed asparagus salad with hazelnuts, feta cheese, pomegranate,…
A gourmet salad with a crunch!
Cannelloni au gratin with veal, spinach, feta, and ricotta
The perfect recipe for cozy evenings!
Cantonese rice with shrimp and chicken
A delicious recipe to share!