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Tropical ice cream buns with chilli syrup

The chilli kick from the syrup is beautifully tempered by the ice cream and sweet, charred fruit in these tasty treats.

  • Timer
    Cook 40 min
  • Chart 225.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Thinly slice the red chillis. Peel the mangoes. Peel and core the pineapples.

For the Syrup

  1. 1 Gently warm the caster sugar and 100ml water in a small pan until the sugar dissolves.
  2. 2 Increase the heat, bring to the boil and simmer gently for 10 minutes.
  3. 3 Add the chilli, stir, then set aside to cool.

And the rest...

  1. 4 Halve the mango by cutting from top to bottom, each side of its stone.
  2. 5 Slice the cored pineapple into thick half-moons.
  3. 6 Gently toss all the fruit with the brown sugar.
  4. 7 Cook the fruit on the barbecue – or in a smoking-hot griddle or frying pan – searing it on all sides until caramelised.
  5. 8 Remove to a plate and slice the mango halves into thick half-moons, then cut a third of the fruit into smaller pieces.
  6. 9 Briefly toast the cut sides of the buns on the barbecue or griddle pan until just browned.
  7. 10 Top the lower bun halves with a little chopped fruit, small scoops of ice cream and a spoonful of chilli syrup.
  8. 11 Top with the other bun halves, and serve with the remaining fruit and syrup.