Put the water, Base Vegana and mango paste into a container and mix them with a hand blender. Then put the mixture in the ice cream machine and start the cooling process. Remove the ice cream in a container and place it in the freezer. Put the water, Base Vegana, cocoa and dextrose in a pot and mix them with a hand blender. Then put the mixture in the ice cream machine and start the cooling process. Remove the ice cream in a container and place it in the freezer.

Mounting Place a cocoa sponge cake on a 20cm bunch. Then place the mango ice cream in a straight-sided confectionery bag and fill the straw half. Do the same with cocoa ice cream and fill up to the edge of the pot. Place the cake in shock for 5 minutes and then make rosettes with mango ice cream around. Also in the center we can put Mango Fruit Variegate Torronalba. We can also decorate with Nibs de Cacao.