You don’t always have to have pounds of fruit to make a fruit dessert. This compote uses a handful of strawberries, about what a small garden would offer at any one time, and one large (or two small) mangoes. It’s pretty, simple, and sufficent. I love mincing a few choice strawberries to spoon over ice cream or another fruit. It’s unexpected and a good way to share a small treasure.

Steps

1. Rinse the berries, set them on a clean towel to wick up the moisture, then remove the leaves. Dice them into small pieces. Put them in a bowl and toss with the sugar and lime juice. As they stand, they’ll release their juices to make a little sauce.
2. Peel the mangoes. Then, using a sharp knife, slice them into neat pieces. They won’t be at all uniform because of the big seed that runs down the center of the fruit. Divide between 2 plates, then spoon the strawberries and their juices over and around the mango.