Ingredients
600 ml granini mango
400 ml cocos milk 
2 handfuls of cashewnuts – unsalted
fruit to your choice, we chose for pineapple, mango & blue berries

Description
Homemade vegan icecream to the next level

Preparation

• Bring the granini mango juice to a boil stirring occasionally & let it boil down at a medium high temperature during 20 minutes, stir regularly.
• Let it cool down (tip: to speed this up, put the boil in cold water, but don’t submerge it).
• Add the 400ml of coconut milk, stir thoroughly.
• Put the creation in the freezer for minimum 4 hours.
• Roast the cashewnuts in a pan.
• Cut the fruits (mango & pineapple) in small pieces & mix with the blue berries.
• Serve the fruits in a bowl or glass, add the mango-cocos ice & strew some roasted cashew nuts over it.
• Enjoy with a nice glass of Mango juice.