Raspberry and mango ice cream( serves 6)
Prep time: 30 mins
Freezing time: overnight Ingredients 75g cashew nuts 3 tbsp honey 250g frozen mango pieces 75g frozen raspberries 500g vanilla ice cream, softened (see recipe on page 90) fresh or frozen raspberries, to garnish Method: 1. Preheat oven to 180°C. Place cashew nuts on a
baking tray and toast for 4-5 minutes. Toss with honey then return to oven for 4-6 minutes, tossing frequently. Turn out on to a lined baking sheet and leave to set. Once firm, chop into pieces. 2. Blitz frozen mango chunks in a blender until smooth. Place ice cream in a bowl, add raspberries and gently mix. 3. To assemble, scatter half the cashew nuts in a loaf tin. Top with mango purée, then sprinkle over remaining cashew nuts. Add ice cream and raspberry mixture and pack down firmly. Cover loaf tin with cling film and freeze for at least 4 hours or overnight. 4. To serve, remove cling film, dip loaf tin into cold water and turn out on to a serving platter. Garnish with raspberries.