Peel the mangoes and slice the flesh off the stone, reserving some slices for decoration.

Puree the remaining mango, vanilla essence and maple syrup in a blender.

In a small saucepan heat the coconut milk near to boiling over med-low heat. Meanwhile, mix the arrowroot with a little cold water in a cuap

Remove the milk from the heat and add arrowroot mixture, stirring until the mixture thickens.

Leave to cool.

Pop arrowroot custard into blender with the mango puree, blend until mixed through.

Spoon into individual bowls and chill

Serve garnished with slices of fresh mango, banana slices, and toasted shredded coconut or homemade granola