What kind of mango should I use?

You can use fresh, frozen, or tinned mango for this recipe. Just make sure it’s ripe and flavorful. Frozen mango is convenient and works beautifully—just thaw before cooking. If using tinned mango, taste it first; it may be sweet enough that you won’t need to add any sugar. Avoid dried mango , as it lacks moisture and won’t break down into a soft compote.

Is coulis the same as compote?

Not quite. While both coulis and compote involve cooked fruit, the difference is in texture. Compote is chunky and rustic with visible fruit pieces, making it great for cake fillings. Coulis is smooth, usually pureed and strained, ideal for drizzling over desserts. You can blend your mango compote into a coulis if you prefer a smoother finish.

Why is my compote watery?

If your compote is too thin, it likely wasn’t cooked long enough. You must simmer the mango with cornflour for 4–5 minutes on medium heat , stirring constantly. This allows the starch to activate and thicken the mixture. Also, let it cool completely —it firms up more as it sits. You can also refrigerate it before use for best results.

Can I freeze mango cake filling?

Yes, you can freeze the finished compote for up to 3 months . Let it cool completely first, then transfer to an airtight container. Thaw overnight in the fridge before using. Stir well before adding to cakes to restore the consistency.

Mango Cake Filling Recipe – 4 Ingredient Wonder for Bold Flavor

Name: Mango Cake Filling
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 8-inch cake filling
Cuisine: Dairy Free
Ingredients: 300 grams chopped mango (fresh or frozen); 50 grams caster sugar; 10 grams cornflour; 75 grams water

Description

Easy 4-ingredient mango cake filling that’s perfect for cakes, cupcakes, macarons, and more. Made with fresh or frozen mango, ready in 20 minutes.

Ingredients

Scale

300 grams chopped mango (fresh or frozen)

50 grams caster sugar

10 grams cornflour

75 grams water

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Instructions

1. Slice the mango into small chunks. Add mango, sugar, cornflour, and water to a saucepan.

2. Stir together until no cornflour lumps remain.

3. Cook on medium heat for 4–5 minutes, stirring constantly, until thickened.

4. Remove from heat and let cool fully before using.

Notes

Taste mango first—reduce sugar if it’s already sweet.

Filling thickens more as it cools.

Store in fridge up to 7 days or freeze for up to 3 months.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Baking
Method: Stovetop
Cuisine: Dairy Free

Nutrition

Calories: 411