Crust

• 1 cup (140 g) hazelnuts
• 1/2 cup (70 g) pistachios
• 1/2 cup (70 g) sliced blanched almonds, (or almonds soaked overnight and de-skinned and sliced)
• 1 cup 125 g soft pitted dates, (or soaked for 30 minutes until soft)
• 1/2 teaspoon vanilla extract, (or the seeds from half a pod)
• A pinch of salt

Filling

• 1 and 1/2 cups (368 g) avocado pulp, (from 1 large or 3 small avocados)
• 1 and 1/4 cups (312 g) mango pulp, (from 1 large or 2 medium mangoes)
• 1/2 cup (170 g) any natural sweetener in a syrup form like coconut or maple syrup, or honey or barley or rice malt syrup
• 1/2 cup (110 g) coconut oil, (between 2/3s and the full 1/2 cup will do just fine)
• 1 and 1/2 teaspoons lime zest
• 1 and 1/2 tablespoons lime juice
• A pinch of salt

1. 1For the crust, place the nuts and in a processor and pulse for a few seconds at a time until you get a coarse mixture.
2. 2To this, add the soft dates, vanilla and salt, and once more, pulse for a few seconds at a time till you see it all sticking together and the mixture is evenly combined.
3. 3Press the mixture into your pie/tart mould(s) and let it rest in the fridge while you make your mousse.
4. 4You’ll need to use your food processor again, so clean out those bits of the crust. Add to the food processor the mango pulp and avocado pulp and blend until smooth.
5. 5Then, add the lime juice and zest and salt, and the coconut oil and maple syrup and blend further until it is all smooth.
6. 6Put this smooth filling into the mould(s) over the crust(s) and place it in the fridge for 3 hours, till it sets.
7. 7Serving: Enjoy it cold or coldish or at room temperature — just like you’d enjoy any fruit. You could serve it with some lime zest sprinkled on top, or rose petals, or chopped pistachios, if you wish.