Place the almonds and dates into a food processer and blitz on medium-high speed for approximately 1 minute or until thoroughly mixed.
(TMX = Speed 6 for 30 seconds)
Push this mixture into the base of a tin. (I used a round 20cm spring form cake tin)
Place the coconut cream and all the flesh of the mango and maple syrup into a processor and blitz on medium – high for 1-2 minutes or until mixed thoroughly and thickened.
(TMX = Speed for 5 for 20 seconds THEN Speed 8 for 30 seconds)
Freeze for 5-6 hours or overnight if time allows.
Remove from freezer 5-15 minutes before cutting (time will depend on the weather) and serve with fresh fruit.
