Roasted cinnamon bananas with mango sorbet

Roasted cinnamon bananas with mango sorbet

Plátanos asados a la canela con helado de mango

By
From
South American Grill
Serves
6
Photographer
Bonnie Savage

This is a very simple and delicious dessert to cook at the end of a barbecue meal. The sugars in the banana caramelise to create a memorably sweet soft dessert, with just a hint of spice. Served with a light and refreshing mango sorbet they are taken to another level entirely.

Ingredients

Quantity Ingredient
6 ripe bananas, peels left on
ground cinnamon, to serve

Mango sorbet

Quantity Ingredient
1 cup caster sugar
3 large ripe mangoes, peeled, stoned and roughly chopped
1 large egg white, lightly beaten
1 lime, juiced

Method

  1. To make the mango sorbet, put the sugar and ¾ cup water in a small saucepan and gently simmer, stirring until the sugar has dissolved. Remove from the heat and set aside to cool.
  2. Place the mango in a food processor or blender and process or blend to make a smooth purée. Transfer to a large bowl and whisk in the sugar syrup, egg white and lime juice.
  3. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. Place in a large airtight container and freeze overnight.
  4. Preheat the barbecue chargrill or hotplate to medium.
  5. Place the bananas on the grill and cook, turning occasionally, for 5–10 minutes, or until they are completely blackened and are just beginning to split open. Transfer to a tray.
  6. Cut the ends off the bananas and slice lengthwise to peel off the skin and open. Sprinkle with cinnamon and serve hot with a dollop of mango sorbet on the side.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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