Mango and Rosemary Compote…and ABC’s The Chew!

Do you get to actually watch television?

I’ve heard of people who are able to. Me? Notsomuch. I WANT to watch it, but I find it distracts me when I am trying to actually work, and with Facebook and Twitter on my computer being distraction enough…well – you see my dilemma. That being said, I’m thrilled we live in an age when we can just Hulu or YouTube or tune right in on our laptops to catch up on episodes of shows we oh-so-unfortunately missed.

Like episodes of The Chew.

Have you watched it? You should. And yes, ABC and The Chew did sponsor this post, but don’t let that sway you one way or another…it’s a happening and funky show that I’ve found myself really enjoying. So many great ideas to bring some FUN into food functionality, especially this summer.


As a food blogger, I do know a few things when it comes to food…but of course, not everything. That’s a hard thing for me to admit. Heck, a chef friend of mine told me JUST TODAY that I am stubborn and hard headed, which is totally not true…just ask me.

Not true.

Take for example, I am not so stubborn or hard headed that I can’t admit that I had no idea you could freeze fresh herbs for later use. Nor did I know you could freeze olive oil. Did you?? I learned those tidbits of info from an episode of The Chew! Crazy, right? Totally going to put that info to good use.

Now, I am an herb freak. Truth. We have a garden teeming with rosemary. Lavender. Sage and oregano and thyme. It’s pretty overwhelming, and there is NO WAY to use all of it during the summer season. So, that little episode of The Chew is coming in pretty handy. We dry much of ours in the dehydrator, then store it in little glass containers we picked up at World Market. But this year, I’m definitely freezing some as well! Until then though, I’m using it fresh…in recipes like this compote.

Compote. Strange word, delicious flavor. Use it to top pork or chicken, and you’ll win over any guest you serve it to. Fresh and fiesty, with a deep smolder from the rosemary, and a punch of tart from the mango. And chef friend? Mango tastes like a Christmas Tree.

I am NOT hardheaded.

Mango and Rosemary Compote

  • 3 tablespoons butter
  • 2 ripe mangos, diced
  • 3 tablespoons fresh rosemary, chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • pinch salt
  • 1 small ripe tomato, diced
  • fresh cilantro


  1. Over medium low heat, melt butter. Quickly sauté mango for 2 minutes; reduce heat to a low simmer.
  2. Add seasonings and allow to simmer, stirring occasionally, for 15-20 minutes.
  3. Add tomato, and allow to simmer an additional 5 minutes. Remove from heat, taste, and season as desired. Add cilantro before serving. Enjoy!

Want more of The Chew? Here’s a FULL EPISODE (with one of my all time FAVORITE chefs, Michael Symon!). Watch it. Enjoy it. Check it out and all the others…you’ll be impressed and it’ll be a good belly laugh as well…those hosts are a hoot! All summer-long, ABC’s The Chew is your one-stop shop for everything food. From grilling and outdoor entertaining to road trips and picnics, The Chew is dishing out the most sizzling, mouth-watering meals to satisfy your summer cravings!

I’m always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.

This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.

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