The chilli kick from the syrup is beautifully tempered by the ice cream and sweet, charred fruit in these tasty treats, that make a great alternative dessert option this summer.
120g caster sugar
2 red chillies, thinly sliced (seeds discarded)
1 ripe mango, peeled
1/2 ripe pineapple, peeled and cored
1 tbsp light brown sugar
8 mini slider buns
200ml vanilla ice cream
Ready in: 40 mins
To make the syrup, gently warm the caster sugar and 100ml water in a small pan until the sugar dissolves. Increase the heat, bring to the boil and simmer gently for 10 minutes. Add the chilli, stir, then set aside to cool.
Halve the mango by cutting from top to bottom, each side of its stone. Slice the cored pineapple into thick half-moons. Gently toss the fruit with the brown sugar.
Cook the fruit on the barbecue – or in a smoking-hot griddle or frying pan – searing it on all sides until caramelised. Remove to a plate and slice the mango halves into thick half-moons, then cut a third of the fruit into smaller pieces.
Briefly toast the cut sides of the buns on the barbecue or griddle pan until just browned. Top the lower bun halves with a little chopped fruit, small scoops of ice cream and a spoonful of chilli syrup. Top with the other bun halves, and serve with the remaining fruit and syrup.