Name: Mango Fandango Compote
Ingredients: 2 peaches, halved and pitted; 2 pears, peeled and cut in chunks; 2 plums, halved and pitted; 2 mangos, peeled and cut in chunks; 1/2 cup water; 1 jar (10 oz.) currant jelly

Why it works: Pear and mango share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 15 recipes mention both. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

The recipe

Timeabout 10 minutes

Ingredients

2 peaches, halved and pitted
2 pears, peeled and cut in chunks
2 plums, halved and pitted
2 mangos, peeled and cut in chunks
1/2 cup water
1 jar (10 oz.) currant jelly

Directions

Mix all ingredients in a medium saucepan.
Cover and heat to boiling.
Reduce heat and simmer until fruit is tender, about 10 minutes.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Pear + mangotop 4% of all pairs

Aroma overlapstrong

Mentioned together15 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Pear + plumtop 1% of all pairs

Aroma overlapstrong

Mentioned together241 recipes

Shared aroma: 2-methylbutyl acetate (fruit).
Peach + plumtop 1% of all pairs

Aroma overlapstrong

Mentioned together161 recipes

Shared aroma: methyl cinnamate (strawberry).
Peach + peartop 2% of all pairs

Aroma overlapstrong

Mentioned together114 recipes

Shared aroma: hexanol (green, fruity).
Peach + mangotop 2% of all pairs

Aroma overlapstrong

Mentioned together59 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Peaches: Provide the main fruit body and sweetness as they soften into the compote.
Pears: Add firm chunks that soften into tender pieces while holding some shape.
Plums: Contribute tartness and fruity flavor that balances the sweetness of the jelly.
Mangos: Add tropical sweetness, aroma and a soft, pulpy texture to the compote.
Currant jelly: Adds sweetness, tartness and body, thickening the liquid as it melts into the fruit.

Flavor stand-ins for the currant

How well each one fits the dish's main ingredients (peach, pear, plum, mango):

Apricotbetter flavor fit
Applebetter flavor fit
Pineapplebetter flavor fit
Currantthe original

Fit is the average pairing score against peach, pear, plum, mango. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.