1 medium mango
1/2 cup blueberries
3 tablespoons sugar
1 teaspoon lemon juice
1/2 teaspoon candied ginger (finely minced)
1/2 teaspoon lemon zest (finely grated)
Peel half the mango and cut ½ inch-thick lengthwise slices down to the pit. Cut crosswise to release the slices. Repeat the process with the other half, then cut the mango slices into ½-inch dice.
In a small non reactive pan, combine the mango, blueberries, sugar, lemon juice, candied ginger, and lemon zest with 1/4 cup of water. Bring to a boil over high heat. Lower the heat and simmer until the fruit is softened and the liquid thickened, about 15 minutes. Let cool slightly.
(The compote can be prepared up to 3 days ahead; cover and refrigerate. Rewarm before serving)