Grills that will thrill! Grilled tropical fruit ice cream sundae
Fire up the barbecue or grill for these crowd-pleasing recipes bursting with zingy spring flavours.
This glorious grilled tropical fruit ice cream sundae is best served with a scatter of coconut shavings
Serves 4
- 4tbsp light muscovado sugar
- 400ml (14fl oz) rum
- ½ a small pineapple, peeled, cored and cut into rings
- 1 small ripe mango, cut into 2 ‘cheeks’ either side of the stone
- 8 scoops of coconut or vanilla ice cream
To serve
- Toasted coconut shavings (optional)
Put the sugar and rum into a small pan. Over a very low heat, and swirling the pan regularly, bring to the boil. Simmer for a couple of minutes, then leave to cool. Preheat a grill or barbecue.
Put the pineapple rings and mango cheeks into a tray and grill or barbecue until softened and lightly charred. Remove to a plate, chop into bite-sized pieces and drizzle with the rum syrup.
Prepare 4 sundae or other tall glasses. Place some pineapple and mango chunks in the bottom of each, add a scoop of ice cream, more fruit, another scoop of ice cream and a drizzle of the rum syrup. Finish with a scatter of coconut shavings, if using, and serve immediately.