Fried Bananas with Iced Mango

For the mango sorbet, first peel the mangos, remove the pulp and collect the fruit juice. Squeeze the limes. Mix the mango flesh, mango and lime juice as well as sugar, cinnamon, cardamom and cloves in a bowl and puree finely with a hand blender. Pass the mixture through a sieve, pour into a suitable mold and place in the freezer. Freeze for a few hours, stirring repeatedly to prevent the mixture from becoming too solid. (Or freeze in an ice cream maker for about 20 minutes.) Meanwhile, peel the bananas and cut in half lengthwise. Peel the oranges as well, separate into wedges and peel off the skin if desired. Melt some butter in a pan and fry the bananas briefly in it on both sides. Remove and keep warm. Pour mandarin wine over the remaining frying residue, bring to the boil, stir in honey and cinnamon and allow the sauce to reduce slightly. Now arrange the fried bananas and surround them with the orange fillets. Remove the iced mango from the freezer, stir briefly, cut out decorative dumplings with a tablespoon and place them next to the bananas.

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