Preheat oven to 180ºC.
Place nuts on a baking tray and toast for 4–5 minutes. Remove and toss with the honey, then return to the oven for 4–6 minutes, tossing frequently. Turn out onto a lined baking sheet and allow to set. Once firm, chop into chunks.
Place the frozen mango chunks in a blender and blitz until smooth. Place the ice cream in a bowl, add raspberries and gently mix into ice cream mixture.
Scatter half the cashew nuts in the base of a loaf tin. Top with the mango purée (use the back of a spoon to smooth the layer), then sprinkle over remaining cashew nuts. Add the ice cream and raspberries and pack down firmly. Cover the loaf tin with clingwrap and freeze for 4 hours or overnight.
Dip loaf tin into cold water and unmould onto a serving platter. Garnish with raspberries.