Mango-solom compote

Name: Mango-solom compote
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Sénégal
Ingredients: 600 g ripe mango flesh without skin or stone; 12 g edible solom velvet-tamarind pulp powder without shell/seeds or added sugar; 100 ml potable water initially, adjusted

🥭 Soft ripe mango compote with a small amount of edible velvet-tamarind pulp, solom.

Ingredients

600 g ripe mango flesh without skin or stone
12 g edible solom velvet-tamarind pulp powder without shell/seeds or added sugar
100 ml potable water initially, adjusted

Preparation

Wash mangoes before opening, remove skin, stones and damaged areas; weigh 600 g sound flesh and dice small.

Check identified edible unsweetened solom pulp powder free of shell/seeds; weigh 12 g. Do not automatically substitute ordinary tamarind.

Put mango and 100 ml water in pan and mix powder through without dry clumps.

Heat gently then simmer about 15–20 minutes stirring to bottom until mango very tender; add spoonful water if dry.

Mash with spoon/masher as desired, without blending boiling liquid. Keep soft compote texture, not heavily reduced jam.

Divide four clean containers, cool rapidly and refrigerate within two hours. Allow at least 20 minutes cooling, extending refrigerated to desired temperature.

Share all yield into four and serve with clean spoon. No added sugar, honey, milk or biscuit in this version.