INGREDIENTS

1. 1 mango
2. 1 cup raw cashews soaked in water overnight
3. 1 cup coconut milk (canned)
4. ½ cup coconut oil
5. 2 tbs. honey
6. 1 tsp vanilla extract

METHOD

1. Drain and rinse the cashews, place into a food processor or blender.
2. Add the coconut milk, coconut oil, honey and vanilla.
3. Blend on high speed for about 5 minutes or until smooth.
4. Pour half of the mixture into a 20 x 20 cm (8 x 8 inch) silicone mould or lined slice tin.
5. Place into the freezer for 15 minutes.
6. Meanwhile, add the flesh of the mango to the remaining mixture.
7. Whiz again for around 2 minutes or until combined.
8. Carefully pour the mango filling on top of the vanilla filling and place into the freezer for 2 hours or until set.
9. Carefully slice the ice cream bars and enjoy! Store these in the freezer until needed.