Bananas with mango & passion fruit caramel

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Alex Mackay

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Recipe by Alex Mackay

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1. In a small pan, bring the orange juice and 140g/5oz of the sugar slowly to the boil. Cut the passion fruit in half and scoop the pulp into the pan. Stir in the mango slices and when the mixture has reached boiling point again, remove the pan from the heat.
2. Peel the bananas and slice each one diagonally into five. Pour the lime juice over the banana slices and set aside. Sprinkle the remaining sugar evenly over the base of a large heavy-based frying pan. Place the pan over a medium heat until the sugar has dissolved and turned into a golden caramel. Toss the bananas into the pan and leave for 3-4 minutes, turning once.
3. Turn the heat down and stir in the passion fruit and mango mixture. Heat for a further 2 minutes then spoon into bowls. Serve warm with a sprinkling of lime zest. Can be made up to a day ahead and chilled, then gently reheated before serving.

Bananas with mango & passion fruit caramel

419 kcalories, protein 10g, carbohydrate 107g, fat 0 g, saturated fat 0g, fibre 4.1g, salt 0.02 g

'It looked amazing - the colour from the fruit and caramel was so vibrant - and tasted luxurious, sweet and fresh.'

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• topbanana

  08 November 2007

  topbanana rated and commented on this recipe

  

  Very fruity, tasty dessert which definitely needs the passion fruit for flavour. Did find it very sweet though

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Ingredients

• juice of 1 large orange
• 200g golden caster sugar
• 4 ripe passion fruits
• 1 medium-sized ripe mango , peeled and thinly sliced
• 4 firm large bananas
• 1 large lime , grated zest and juice

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 35 mins

Low-fat

Ingredients

• juice of 1 large orange
• 200g golden caster sugar
• 4 ripe passion fruits
• 1 medium-sized ripe mango , peeled and thinly sliced
• 4 firm large bananas
• 1 large lime , grated zest and juice

Bananas with mango & passion fruit caramel

419 kcalories, protein 10g, carbohydrate 107g, fat 0 g, saturated fat 0g, fibre 4.1g, salt 0.02 g

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