Mango ice-cream

Mango Ice-cream:

Preparation: 10 minutes
Serves: 6-8

2 cups mango flesh, fresh of frozen
1/2 cup cashew nuts, soaked in water for 2-3 hours, rinsed and drained well
1/4 cup coconut cream
2 tablespoons coconut nectar
2 teaspoons lemon juice
pinch of salt
1 teaspoon pure vanilla essence (vanilla extract)

Combine all the ingredients in a blender and blend until they form a smooth and silky cream.
Transfer the mixture to either popsicle moulds or a glass container that can hold 6 cups of liquid.
Freeze overnight.

If you are using a glass container, remove about 10 minutes before you plan to serve the ice-cream,
because it needs to thaw slightly.

If you make popsicles, dip the bottom into some plain white chocolate and immediately
dip into some buckwheat nibbles or roughly chopped almonds.