Step 1

Whizz all the crust ingredients in a food processor until it forms into crumbs, then divide between four mini-tart pans. Use damp fingers, and press down until it resembles a crust. Leave to one side while you make the filling.

Step 2

Process the mango, cashews (drained), lime juice and zest, coconut oil and cream, mint, vanilla and maple syrup until creamy.

Step 3

Pour into crust cases, and freeze for at least two hours.

Step 4

Remove from the freezer and leave for only a few minutes before serving. Garnish with fresh mint leaves or lime slices.