Best 3 Banana And Mango Spring Rolls With Coconut Chocolate Ganache Recipes

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Indulge in a delightful culinary journey with our tantalizing Banana and Mango Spring Rolls with Coconut Chocolate Ganache, a harmonious blend of tropical flavors and rich, decadent textures. This delectable dish features crispy spring roll wrappers filled with a sweet and tangy filling of caramelized bananas, juicy mangoes, and a hint of aromatic spices. Perfectly complementing the spring rolls is a luscious coconut chocolate ganache, a velvety symphony of coconut cream, dark chocolate, and a touch of honey, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes also includes a tantalizing Coconut Chocolate Ganache Tart, a rich and creamy dessert featuring a flaky pastry crust filled with a decadent coconut chocolate ganache, sure to satisfy any chocoholic's cravings. Additionally, discover the delightful Coconut Chocolate Ganache Mousse, a light and airy mousse infused with the irresistible flavors of coconut and chocolate, served in elegant individual portions. Whichever recipe you choose, embark on a culinary adventure that promises to leave you craving more.

Here are our top 3 tried and tested recipes!

SWEET MANGO SPRING ROLLS



Sweet Mango Spring Rolls image

Provided by Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 8

12 small spring roll wrappers
Maple syrup, for brushing and drizzling
12 slices mango, about 1-inch in length and 1/2-inch thick
1 tablespoon cornstarch blended with 1 tablespoon warm water
4 tablespoons vegetable oil
Honey, for brushing
1/2 cup sweetened coconut flakes, toasted
Vanilla ice cream, for serving

Steps:

  • Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with maple syrup. Lay a slice of mango across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put onto a plate seam-side down while preparing the remaining spring rolls.
  • Heat a wok or small skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the rolls a few at a time and shallow fry, turning them as they become golden brown; do not fry too many at one time and overcrowd the wok. Remove from the wok and drain on paper towels. Repeat with all of the rolls.
  • Brush the fried rolls with honey and roll in toasted coconut. Serve immediately with vanilla ice cream and a drizzle of maple syrup.

BANANA-COCONUT BUNDT CAKE WITH ESPRESSO GANACHE GLAZE



Banana-Coconut Bundt Cake with Espresso Ganache Glaze image

This gorgeous bundt cake combines the classic flavors of banana and coconut with a silky espresso-scented ganache. The secret to this fluffy cake is creaming the butter and sugar with oil until it is fluffy like whipped cream: Incorporating lots of air into the batter makes for a tender crumb. Melty ganache and a toasted coconut garnish add another layer of texture. It's a cake that'll leave you wanting a second slice!

Provided by Dan Langan

Categories     dessert

Time 2h

Yield 14 to 16 servings

Number Of Ingredients 22

Nonstick cooking spray with flour
2 3/4 cups plus 2 tablespoons all-purpose flour (about 360 grams)
1 cup banana puree, from about 2 medium very ripe bananas
2/3 cup buttermilk or yogurt, at room temperature
10 tablespoons unsalted butter, at room temperature
1 1/4 cups granulated sugar (about 250 grams)
1/2 cup light brown sugar, lightly packed (about 110 grams)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon fine salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
3 large eggs, at room temperature
1 large egg yolk, at room temperature
3/4 cup toasted shredded coconut
1 medium banana, cut into 1/4-inch cubes
1/3 cup heavy cream
2 teaspoons espresso-style instant coffee granules
Pinch fine salt
2/3 cup semisweet chocolate chips
1/4 cup toasted shredded coconut

Steps:

  • Set a rack in the center of the oven and preheat to 350 degrees F. Have a standard 12-cup bundt pan and nonstick cooking spray with flour on hand to spray the pan right before adding the batter.
  • Place the flour in a medium bowl and whisk to aerate and break up any lumps. Combine the banana puree and buttermilk in a large measuring cup and stir well.
  • Add the butter, granulated sugar, brown sugar, baking powder, cinnamon, salt and baking soda to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until combined. Raise the speed to medium and mix until a stiff dough forms and no chunks of butter remain, 2 to 3 minutes. Lower the mixing speed to low and add the oil and vanilla. Stop and scrape the bowl and paddle. Raise the mixer to high speed and beat until lightened in color and fluffy like whipped cream, 3 to 4 minutes.
  • Lower the mixer to medium-low speed, add one egg and mix until the egg is incorporated, 20 to 30 seconds. Repeat with the remaining eggs. Add the yolk and mix on medium speed until combined. Scrape the bowl and mix a few more seconds.
  • In three alternating additions, add the flour and the banana-buttermilk mixture, mixing at low speed the entire time, beginning and ending with the flour. Scrape the bowl as needed. Use a spatula to fold in the toasted coconut and banana cubes.
  • Spray the bundt pan with the nonstick spray with flour. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted into a few spots towards the center of the cake comes out with moist crumbs attached, 1 hour to 1 hour 5 minutes. Cool the pan on a wire rack for 20 minutes. Unmold the cake and let cool completely.
  • Place the cooled cake on a serving platter and refrigerate 20 minutes. This will chill the surface, making glazing easier.
  • For the espresso ganache: Place the cream, instant coffee and salt in a microwave-safe bowl and stir to combine. Microwave until steaming, about 15 seconds. Stir the cream to dissolve the instant coffee and add the chocolate chips. Microwave in 12-second intervals until melted, stirring after each interval. The ganache should be smooth. Transfer to a measuring cup with a spout.
  • Pour the ganache over the cake allowing it to flow down the sides. Sprinkle the toasted coconut over the warm ganache and allow it to set. Serve at room temperature. Store any leftovers covered at room temperature for up to 3 days.

BANANA SPRING ROLLS



Banana Spring Rolls image

Bananas rolled in spring roll pastry and deep fried. Very easy to make, and delicious with ice cream. Doesn't get simpler!!

Provided by BINEVE

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 8

Number Of Ingredients 4

2 large bananas
8 (7 inch square) spring roll wrappers
1 cup brown sugar, or to taste
1 quart oil for deep frying

Steps:

  • Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
  • Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
  • Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 53.3 g, Cholesterol 2.9 mg, Fat 11.6 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 191.1 mg, Sugar 30.8 g

Tips:

  • For the best results, use ripe bananas and mangoes. This will ensure that the spring rolls are sweet and flavorful.
  • If you don't have spring roll wrappers, you can use wonton wrappers instead. Just be sure to cook them for a shorter amount of time, as they are thinner than spring roll wrappers.
  • Be careful not to overfill the spring rolls. Otherwise, they will be difficult to roll and seal.
  • To make sure the spring rolls are crispy, fry them in hot oil. You can use a deep fryer or a large saucepan filled with oil.
  • Serve the spring rolls immediately with the coconut chocolate ganache. The ganache will harden as it cools, so it's best to enjoy it while it's still warm and melted.

Conclusion:

These banana and mango spring rolls with coconut chocolate ganache are a delicious and unique dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give these spring rolls a try!

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