Banana And Mango Spring Roll with Coconut-Chocolate Ganache
From twotong 15 years ago
- 30 minutes to make
- Serves 8
This dessert blends the tropical flavors of banana, mango and coconut with the all favorite chocolate. Simply delicious!
Ingredients
- Ganache shopping list
- 1 (14-ounce) can unsweetened coconut milk shopping list
- 1/3 cup (packed) golden brown sugar shopping list
- 1 1/2 teaspoons ground ginger shopping list
- 8 ounces semisweet chocolate, chopped shopping list
- Spring rolls shopping list
- 8 (8-inch) square spring roll pastry wrappers, shopping list
- 2 ripe bananas, peeled, halved lengthwise, then halved crosswise shopping list
- 1 ripe mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips shopping list
- 1 egg, beaten to blend shopping list
- vegetable oil (preferably grapeseed oil; for frying) shopping list
- Fresh mint sprigs shopping list
How to make it
- For Coconut-chocolate ganache:
- Combine coconut milk, palm sugar, and ginger in heavy medium saucepan.
- Bring mixture to simmer over medium heat, stirring until sugar dissolves.
- Remove from heat. Add chocolate and whisk until mixture is melted and smooth.
- (Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable)
- For spring rolls:
- Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction).
- Place 1 banana piece across center of wrapper, then 2 mango strips.
- Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit.
- Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet.
- Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg.
- (Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.)
- Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F.
- Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch.
- Using slotted spoon, transfer spring rolls to paper towels to drain.
- Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache
The Rating
Reviewed by 4 people-
Yummy, Yummy, Yummy. This sounds and looks fantastic. Great post. You have my 5.
chefmeow
in Garland loved it
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Wow, these sound really good. I will have to try them!
gardenladyzoe
in Snyder loved it
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EXTREMELY FABULOUS!!!!
greekgirrrl
in Long Island loved it
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