Chef Gary | Bananas Caribbean PDF Print E-mail
Recipe By: Chef Gary
Servings: 6 for dessert
Preparation Time: 1 hour plus freezing time
Special Equipment: Ice Cream Freezer (optional)
Wine Suggestion: Serve with a Rosé Champagne, a sweet white wine with apricot flavors such as "Dulce" from Far Niente, or a sweet white Moscato.
Amount Measure Ingredient Preparation Method
12 each Lady Finger Bananas (niños) sliced
2 Tablespoons Butter
1 Tablespoons Brown Sugar
1 Tablespoon Rum
3 Tablespoons Chocolate Rum Sauce recipe below
3 Tablespoons Simple Mango Sauce recipe below
1 ½ cups Mango Ice Cream recipe below

Mango Ice Cream
2 each Mango diced
½ tsp Lemon juice
pinch Salt
1 cup Sugar
1 ¼ cup Milk
1 1/3 cup Heavy Cream
3 each Egg Yolks
1 tsp Vanilla Extract
2 Tablespoons Rum

Chocolate Rum Sauce
4 ounces Dark Chocolate chopped
¼ cup Honey
¼ cup Light Corn Syrup
3 Tablespoons Rum

Simple Mango Sauce
1 each Mango diced
2 Tablespoons Orange Juice

Make the Ice Cream:

  • Stir the mangos, lemon juice, salt, and ½ cup of sugar into a saucepan. Let stand for about 1 hour.
  • Whisk the egg yolks with 6 tablespoons of sugar - whisk until light yellow and doubled in volume.
  • Heat the milk, cream, and remaining ½ cup of sugar until just boiling.
  • Slowly whisk the hot milk mixture into the egg yolks - be sure to temper the yolks first. Once combined, return to saucepan and heat over very low heat until it coats the back of a wooden spoon. Strain and cool. Refrigerate for at least 4 hours.
  • Cook the mango mixture in their syrup until soft (about 5 minutes). Stir in the rum and cool. Refrigerate for at least 4 hours.
  • Strain the mangos, reserving the liquid. Stir liquid into the milk/cream mixture and chill in an ice cream maker according to manufacturer's instructions. About 1 minute before finishing, stir in the reserved mango and finish chilling. Freeze for about 2 hours.

Make the Chocolate Rum Sauce:

  • Melt the ingredients over a double boiler. Stir until well blended and smooth. Pour into a squeeze bottle. Serve warm.

Make the Simple Mango Sauce:

  • Puree the mango and orange juice. Pour into a squeeze bottle.

Assemble the Bananas Caribbean:

  • Sauté the banana slices quickly in the butter. Add the brown sugar and caramelize (about 2 minutes).
  • Stir in the rum. Ignite and flambé to cook off the alcohol.
  • Serve on a flat plate with the mango ice cream, chocolate sauce, and mango sauce (see photo below for serving suggestion).


  • The sauces keep for up to 2 weeks in the refrigerator.
  • The ice cream keeps for 2 weeks in the freezer.
miracles bananas


  • "Flambé" means to pour liquor over food and light it in order to burn off the alcohol and impart the flavor of the liquor to the food.
  • "Caramelize" means to heat sugar until it turns brown.
  • "Temper" means to slowly raise the temperature of eggs by adding a small amount of hot liquid and whisking constantly. This helps avoid creating scrambled eggs.