Plum and Mango Compote recipe

Roasted Plums with Mango Compote

Roasted Plums with Mango Compote
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Cups
Calories 439kcal
Author Healing Tomato


  • 4 Plum Tomatoes Ripe
  • 1 Mango
  • 3 Minneola oranges
  • 1/2 tsp Cinnmon
  • 1/2 tsp Ginger Powder
  • 1/4 tsp Nutmeg
  • 1/4 tsp Thyme Dried
  • 1 cup Cottage Cheese
  • 2 Tbsp Olive Oil
  • 4 tsp Sugar
  • 1 tsp Lemon Juice
  • 1/8 tsp Salt
  • 1/2 cup water
  • Mint For Garnish


  • Preheat oven to 400 degrees
  • Cut plums in half and remove pit
  • Remove skin of mango and cut it into bite size chunks.
  • Juice the 3 oranges, if using fresh ones
  • Brush the halved plums all around with oil
  • Place the plums in a baking sheet with their cut side facing up
  • Bake for 20 minutes or until the plums are soft and the outer layer looks well roasted
  • While the Plums are roasting, prepare the compote topping
  • In a medium pan, add water, Mango chunks and sugar.
  • Wait until the mangoes are soft and most of the water has been burned off
  • Add the Nutmeg powder, Cinnamon powder and Ginger powder
  • Add a pinch of salt
  • Add a pinch of sugar
  • Add the orange juice and continue boiling until the mixture has thick consistency. Do not burn off the orange juice.
  • While mixture is on the stove, assemble the dish
  • Place cottage cheese on the dish
  • Place Plum on the cottage cheese
  • In the middle of the plum, add the mango mixture.
  • Drizzle some of the mango mixture juice on the plum and cottage cheese.
  • Drizzle the Tomato and Raspberry Jelly all over the dessert (optional)

Serve immediately


    Calories: 439kcal | Carbohydrates: 56g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 540mg | Potassium: 890mg | Fiber: 7g | Sugar: 43g | Vitamin A: 2590IU | Vitamin C: 172.1mg | Calcium: 205mg | Iron: 0.7mg