The idea for this recipe came straight from the roasted banana ice cream recipe. I fell in love with the roasted bananas cloaked in bubbling brown sugar and butter, and I wanted MORE! I had 2 bananas leftover on the counter, plus a mango, so I decided to combine the two, and roast them up in the oven. The result is a bowlful of tropical, caramel magic. It’s very desserty, and would be brilliant on top of some homeade vanilla ice cream, but I’m going to use this as a very decadent oatmeal topping for my breakfasts this week. Yum!
Oven Roasted Mango & Banana Compote
Makes 2 cups
2 very ripe bananas
1 champagne mango
3 T brown sugar
1 T butter, cut into small pieces
Preheat oven to 400 degrees.
Peel and dice the banana into 1/2″ slices. Peel and dice the mango into 1/2″ cubes. Combine the fruit in an oven proof bowl and toss with the brown sugar. Dot the top of the bowl with the pieces of butter. Bake for 20 minutes, stir. Bake for 20 more minutes, then take out of the oven and enjoy.