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Mango and Banana Mousse Domes

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  • Prep 20 min
  • Total 2 hr 0 min
  • Ingredients 8
  • Servings 6
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This dessert has a tropical touch. It’s very easy to make and you can prepare it several days ahead of time. All you have to do at the last minute is coat the sliced banana with caramelized sugar, take the dessert out of the freezer and garnish it, which is very convenient especially when you’re celebrating a special occasion. You can come up with many variations of this recipe, depending on your preferences. Instead of using mango sorbet, try using passion fruit or other fruits for your sorbet. Or you can reverse the order, first adding the banana cream and then pouring the sorbet in the center. The best thing about this delicious dessert is that there are no strict rules to follow.
by Morena Cuadra
Updated Sep 11, 2015
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Ingredients

  • 33 oz mango sorbet
  • 4 ripe bananas
  • 1/2 cup whipped cream (previously beaten adding 2 tablespoons sugar plus a couple of vanilla drops)
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 tablespoon water
  • Mint leaves for garnish
  • 1 cup blackberries

Directions

  • 1
    Peel, slice and freeze 2 bananas. This can be done days ahead of time.
  • 2
    Soften the mango sorbet; fill with sorbet a few silicone domes or cupcake molds. Freeze it.
  • 3
    Take frozen bananas from freezer; place in food processor with vanilla until very creamy. Combine with whipped cream; store in freezer until ready to use.
  • 4
    Take out the molds with sorbet; use a spoon to make a hole in center. Fill with banana mousse. Place back in freezer.
  • 5
    Half an hour before serving, put sugar in a pot; add a tablespoon of water. Bring to a boil; cook until mix turns golden caramel. Make sure not to overcook. Turn heat off and set aside.
  • 6
    Meantime, slice remaining bananas into 1/2 inch slices, use spoon to scoop out some flesh. Pour a little caramel. Caramel will become firm within minutes.
  • 7
    To serve: Remove dessert from molds and use a sharp knife to cut it in half lengthwise. Serve on cold plates. Place several caramelized banana slices around; garnish each dessert with mint leaves and some blackberries or raspberries. Serve immediately.

Expert Tips

  • tip 1
    When cooking caramel, don’t let it get too dark or it will be bitter. Also avoid stirring it while being cooked to prevent sugar crystallization.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This dessert has a tropical touch. It’s very easy to make and you can prepare it several days ahead of time. All you have to do at the last minute is coat the sliced banana with caramelized sugar, take the dessert out of the freezer and garnish it, which is very convenient especially when you’re celebrating a special occasion. You can come up with many variations of this recipe, depending on your preferences. Instead of using mango sorbet, try using passion fruit or other fruits for your sorbet. Or you can reverse the order, first adding the banana cream and then pouring the sorbet in the center. The best thing about this delicious dessert is that there are no strict rules to follow.
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