mango desert 

base : 
25 g shredded coconut 
50g nuts (almonds or walnuts)
50g date paste

cream top:
125 g mango 
10 g dried mango 
60 ml melted coconut oil  

mix all ingredients for base together. Put it into baking tray a leave it in freezer for 15 min. 

for cream leave dried mango in water for 10 min. Following mix fresh mango and dried mango and slowly add coconut oil to reach creamy texture. Pour it over the base and leave it in fridge to cool for a night.