1. Chop the mango and discard the seed.
2. Drain the cashews and macadamia nuts to put in a medium bowl.
3. Add cardamom, water, coconut milk, lemon juice, agave syrup and blend till very smooth and creamy
4. Transfer to an ice cream maker and program for 30 minutes. Once creamy and dense, it's ready.
5. Put in an airtight container, to freeze.
6. Take the ice cream out of the freezer 5 minutes before serving
7. Serve with chopped roasted peanuts

Optional without ice cream maker.

1. Transfer to an airtight and set it in freezer for 2 hours.
2. After 2 hours, remove the ice cream from the freezer and gently blend.
3. Put it back in the freezer and let it set for about 3 to 4 hours or overnight.
4. Take out of the freezer for 5–6 minutes, blend gently and serve.