This recipe is taken from Cooking For The Senses by Jennifer Peace Rhind and Gregor Law, which presents a new way of looking at food and flavour. It is published by Jessica Kingsley Publishers and is on sale now for £25.

For more information see the website:


1 lime, juice of

250g natural coconut milk yogurt

250g good-quality mango pulp

2 tbsp agave syrup

2 tbsp caster sugar

1⁄2 tsp cardamom seeds from about 12 green cardamom pods, crushed

1 tbsp dairy-free butter

2 tbsp maple syrup

50g macadamia nuts


1 Add the lime juice to the coconut yogurt and mix thoroughly to loosen the yogurt a little.

2 Add the mango pulp and agave syrup and mix thoroughly again. Chill the mixture in the fridge for at least an hour. Freeze the mixture in an ice cream machine according to the manufacturer’s instructions – but remember the longer you churn, the greater the chance of air getting into the mixture and causing ice crystals.

3 If you’re not using an ice cream machine, freeze the mixture in a sealable container, churning manually two or three times during the first few hours of freezing.

4 To make the nuts, combine the caster sugar and crushed cardamom seeds and set aside in a bowl.

5 Melt the dairy-free butter and maple syrup in a frying pan and stir in the nuts. Cook on a medium heat for 5 to 6 minutes, stirring often, until the nuts are coloured and caramelised.

Remove the nuts with a metal slotted spoon and stir them into the sugar coating. Spread them out on a sheet of baking paper to cool completely. Store in an airtight container.