Banana and Mango Spring Rolls with Coconut-Chocolate Ganache

Banana and Mango Spring Rolls with Coconut-Chocolate Ganache
Photo by Pornchai Mittongtare

Ingredients

  • 8 8-inch square frozen spring roll pastry wrappers
  • 2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango
  • 1 ½ teaspoons ground ginger
  • Fresh mint sprigs
  • 8 ounces semisweet chocolate
  • 1 egg
  • 1 14-ounce can unsweetened coconut milk
  • + 3 more ingredients
    • 4 small ripe Chinese bananas (dwarf bananas) or 2 regular bananas
    • 1/3 cup palm sugar or 1/3 cup golden brown sugar
    • Vegetable oil (preferably grapeseed oil)

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. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before se...

View full recipe at Epicurious

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