Peel the persimmon, and finely chop with a knife (you could also blend in a food processor to your desired consistency).
Combine the ★ ingredients in a large (deep) heatproof container, and microwave at 500 W for a minute without plastic wrap.
Stir and microwave for 1 more minute, add mango puree and it's done. (Depending on the ripeness of the persimmons, you may need to microwave 2-3 more times).
Depending on the size and the finished product, you could use it as compote or as jam.
Please check out my recipe, "Fall Dessert: Persimmon Tiramisu Mousse" (Recipe ID: 1614668).
[Note] I couldn't wait until it ripened, so I used a somewhat hard persimmon and turned it into jam. For your reference, it took 6 minutes in the microwave.
This is with sliced baguettes with mascarpone and the puree. The sweetness couldn't beat a fully ripened persimmon, but it was still delicious.
I made this in a pot instead of a microwave. I used a large fully ripened persimmon and simmered for 10 minutes.
[Edits on the procedure] I added in the mango purée in a revision.
This is the purée served on top of a frozen tart. It goes well with rum soaked raisins or chocolate chips. Check out this recipe as well. (Recipe ID: 1632294).
Story Behind this Recipe
I wanted a purée to spread on another dessert, so this is what I came up with.
The persimmon will be microwaved without being covered with plastic wrap, so prepare a large heatproof container. If you use a small one, it will overflow and you'll end up with disastrous results...The maple syrup and mango puree is optional, but they add an accent to the purée. Cinnamon is really delicious in this too.