1 medium-sized ripe mango, peeled and thinly sliced
4 firm large bananas
1 large lime, grated zest and juice
In a small pan, bring the orange
juice and 140g/5oz of the sugar
slowly to the boil. Cut the passion
fruit in half and scoop the pulp into
the pan. Stir in the mango slices
and when the mixture has reached
boiling point again, remove the pan
from the heat.
Peel the bananas and slice each
one diagonally into five. Pour the
lime juice over the banana slices
and set aside. Sprinkle the remaining
sugar evenly over the base of a
large heavy-based frying pan.
Place the pan over a medium heat
until the sugar has dissolved and
turned into a golden caramel. Toss
the bananas into the pan and leave
for 3-4 minutes, turning once.
Turn the heat down and stir in the
passion fruit and mango mixture.
Heat for a further 2 minutes then
spoon into bowls. Serve warm with
a sprinkling of lime zest. Can be
made up to a day ahead and
chilled, then gently reheated