Serves six

INGREDIENTS:

Mango sorbet

• 6 medium mangoes, peeled and cubed
• 3/4 cup honey
• Juice of 1 lime
• 1 cup water

Caramelised banana spring rolls

• 12 fresh spring roll wrappers (refrigerated)
• 1/3 cup vegetable oil
• 1/2 cup dark brown sugar
• 1/3 cup dark rum
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 cup unsalted butter
• 4 medium bananas, cut into 1-inch pieces
• Powdered sugar for dusting
• Small bowl of water

INSTRUCTIONS:

Mango sorbet:

1. Place the cubed mangoes into a food processor, add water, honey and lime juice
2. Pulse until smooth
3. Place in ice-cream maker and process.

Caramelised banana spring rolls:

1. Place a medium-sized non-stick frying pan on a medium-high heat
2. Add butter, vanilla, sugar, cinnamon and rum and stir to combine
3. Add banana pieces and stir
4. Simmer for 6-8 minutes or until bananas have slightly softened and mix has thickened
5. Remove from heat, place mix in a bowl and allow to cool to room temperature
6. On a clean surface, lay 2 spring roll wrappers together to form a diamond
7. place 1 1/2 tablespoons of the mix in the centre, careful not to add to much sauce
8. Fold the centre points of the diamond into the middle. Roll up the bottom diamond point to the centre firmly but gently
9. Place a couple of drops of water on the top diamond point and fold to the centre, folding the wet flap down
10. Turn the spring roll folded side down on paper towel and continue until all 6 spring rolls are complete
11. Heat a non-stick frying pan to a medium-high heat
12. Add enough vegetable oil to coat the bottom of the pan
13. Place the spring rolls into the pan, 2 at a time and continuously turn until golden brown on all sides
14. Drain on paper towel.

ASSEMBLY:

1. Diagonally cut the spring rolls into 3 pieces
2. Place in a bowl and dust with powdered sugar and a scoop of the mango lime sorbet.