Method

• Combine water with the butter and the salt in a saucepan and bring to a boil over high heat.
• Using a wooden spoon, stir in flour.
• Reduce the heat to low and stir vigorously until the mixture forms a ball, about one minute. 
• Remove from the heat and, while stirring constantly, gradually beat in the eggs, one at a time. Cover and leave to cool. 
• Heat about 5 cm deep of oil in a heavy, high-sided frying pan over medium/high heat to 180°C.
• Mix the sugar and the cinnamon on a plate and set aside.
• Spoon the churro dough into a pastry bag fitted with a large star nozzle.
• Squeeze 15cm strips of dough into the hot oil, 3 or 4 at a time and fry, turning them once, until golden brown, about four minutes.
• Drain on paper towels then roll them in the cinnamon sugar. 
  

Brittle & Split  

• Line an oven tray with baking paper.
• Place sugar and water in a saucepan and bring to the boil stirring constantly until the sugar dissolves.
• Boil and do not stir until the mixture turns golden in colour.
• Stir in the chilli flakes.
• Pour the toffee evenly onto the tray.
• Leave five minutes to harden and cool.
• Break into pieces and store in an airtight container.
• To assemble, place two churros on each plate, top with scoops of Kāpiti Triple Chocolate ice cream, and scatter over the mango and the brittle.