Stir the cornstarch with 2 tbsp soy milk until smooth. Bring the rest of the soy milk, coconut milk and sugar to a boil in a saucepan. Stir the starch into the boiling milk and bring to the boil again. Remove the coconut milk from the heat and let it cool down completely.

Stir the coconut flakes into the mixture and let the coconut mixture freeze in a metal bowl in the freezer for 2-3 hours, stirring occasionally with a fork.

To serve, peel a mango, remove it from the stone and stir with the hand blender until it becomes a puree. Cut the second mango into cubes.

Roast the peanuts in a pan until golden brown and leave to cool.

Stir the semi-frozen coconut cream with the hand blender and distribute on dessert plates. Add the mango and mango cubes and sprinkle with the roasted peanuts.