To prepare the roasted pineapple, take the top and bottom off and peel with a knife.Cut the pineapple into thirds down the core, turn on their side and cut the core away.
Lay the wedges of pineapple in a deep roasting tray. In a pan, weigh out the caster sugar and water and slowly bring to a simmer. Make sure all the sugar has dissolved and add the aromatics. Bring to the boil, reduce slightly and while hot, pour over the pineapple.
Cling film immediately and allow to cool naturally at room temperature. This can be done the day before and the pineapple can stay in the sugar syrup for a few days.
To serve, pre-heat the oven to 160C fan. Remove the pineapple wedges from the sugar syrup and lay on a baking tray. Roast in the oven, baste with the sugar syrup throughout cooking for 12-15 minutes.
While warm, slice and arrange the pineapple with mango puree, and add your choice of ice cream or sorbet to serve.