Method (mango puree)

1. In a nonstick pan, add in the mango puree over low heat on the hob for 5-8 minutes, stirring frequently. This will evaporate any excess moisture and thicken the puree for piping (DO NOT BURN!).
2. Once it’s thickened, remove from the heat and allow to cool fully. Transfer the cooled mango puree into a piping bag and snip off the tip.
3. Pipe the thickened puree into the ice-cream moulds (refer to video for example). Sprinkle with desiccated coconut. Place in the fridge before adding on the ice-cream filling.

Method (ice-cream)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. Add the soaked then drained cashews into a blender along with the coconut cream, mango, vanilla and dairy-free milk. Blend this until smooth and creamy.
3. Equally pour the ice-cream mixture into the ice-cream moulds, on-top of the mango. Tap the mould to remove any air bubbles. Add in the ice-cream sticks.
4. Place the ice-creams in the freezer and allow to set, appropriately 8 hours or preferably overnight.

Method (chocolate shell)

1. Break up the dairy-free white chocolate into a heat-proof bowl, place the bowl over a saucepan filled 3/4 with water and place on the hob over medium heat to melt the chocolate (this is called a bain-marie. You can microwave on high until melted. Give it a stir every 30 seconds to make sure it doesn’t burn. Stir in a tiny drop of orange food gel (not a liquid food colour as this will split the chocolate). I’ve linked the gel i recommend here. 
2. Pour the melted chocolate into a glass or jar, large / deep enough to dunk the ice-creams.
3. While the ice-creams are frozen, un-mould and dunk them into the chocolate, allowing any excess to drip off. 
4. Once coated, lay flat on a baking tray or chopping board lined with baking paper. While the chocolate is wet, sprinkle with coconut. 
5. Return to the freezer until the chocolate is set, then remove from the freezer 5-10 minutes before serving.
6. Optional: Serve with a mint leaf on top to resemble a mango.
7. Store in the freezer and tuck in!