cherry & mango ice-cream cups

Base
* 3/4 cup cashews
* 1 tablespoon agave
* 1 teaspoon vanilla extract
* pinch salt
* 2 teaspoons lemon juice
* 1 tablespoon desiccated coconut

1. Grind all ingredients in a food processor.

2. Press into 2 small individual cup or cake moulds of your choice that have been lined with plastic wrap.

3. Dehydrate for approximately 3 hours until the shells are strong enough to hold together without the case, and then remove from the case to dry for a further 6 hours or overnight.

Filling
* 1/2 cup cashews
* 3 tablespoons coconut oil
* 2 tablespoons lemon juice
* 2 teaspoons vanilla extract
* pinch salt
* 2 tablespoons water
* 1 teaspoon agave
* 1/2 cup cherries, stones removed
* 1/2 cup mango, flesh only

Blend all ingredients in a high-speed blender until smooth. You may want to have some chunks of mango or cherry stirred in at the end so you get little bursts of flavour.

Pour into an ice-cream maker, or freeze in a tub then pass through a juicer with the homogenizing attachment on.

Fill the shells with the ice-cream and garnish with slices of mango.

This recipe appeared in the Autumn 2008 issue of Get Fresh! magazine as part of the feature "Indian Meal For Two".