Banana and Mango Spring Rolls with Coconut-Chocolate Ganache

(12) Course Desserts

Ingredients in this Recipe

1 (14 ounce) can unsweetened coconut milk
1 1/2 teaspoons ground ginger
1 egg, beaten to blend
1/3 cup palm sugar or 1/3 cup (packed) golden brown sugar
2 Champagne mangoes (small orange kidney shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3 inch long, 1/2 inch wide strips
4 small ripe Chinese bananas (dwarf bananas), peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise
8 ounces semisweet chocolate, chopped
Fresh mint sprigs
Vegetable oil (preferably grapeseed oil; for frying)

See Full Recipe at Epicurious