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  • 1.5 cups shredded coconut (dried, and unsweetened)
  • 1.5 cup raw waluts, or macadamia, or pecan (I usually use walnuts because raw macadamias are about $20/lb)
  • 1/2 tsp salt (you might need more taste it before you place crust in pan)
  • 1/2 cup medjool dates (pitted)

Mango Filling (double this recipe for average size tart pan or pie pan)

  • 1.5 cups mango (usually about two large mangos, make sure they are really ripe, but not bruised or they will taste like they are fermented)
  • 5. cups chopped dried mango or papaya (sweetened with cane sugar, cut into pieces and soaked until soft if you do not have a high powered blender)
  • .25 cups colorful fruit for decorations (kiwi, blueberries, raspberries etc)


  1. Place the coconut, salt, and nuts into the food procesor and grind coarsley
  2. Taste mixture for saltiness, add more salt if desired
  3. Add the dates and process until it starts to stick together (be careful! if you process for too long it will turn into a paste!)
  4. Press pie crust into pan of choice (I am using a cheesecake pan here)
  5. Work the crust so it covers the bottom and sides of the pan, the crust should be nice and thick like a cheesecake crust
  6. Place crust mixture into the freezer to firm up a bit
  7. Now grab a blender and blend together the fresh mango, and dried fruit of choice
  8. Add more dried fruit for thicker consistency or some of the soak water to make it thinner (remember it will set up in the fridge so don’t be quick to change the ratios too much)
  9. Get the crust out of the freezer (it should be set up at this point)
  10. Pour mango filling in pan with crust
  11. Freeze for 20 min or until it has set up
  12. Gently place colorful fruit on top
  13. Chill in fridge for 1 hour before serving or enjoy a sloppy dessert!

Enjoy! 🙂

Source: http://raisingoats.squarespace.com/blog/2012/2/12/sublime-mango-tart-time.html