Step 1

grease a 9″ tart pan and set aside. Transfer the dates to a bowl and cover with hot water; let soak for 5 minutes, then drain well.

Step 2

Put the dates in a food processor with the coconut, oats, and salt and process until a thick dough forms. Spread the dough evenly across the bottom of the tart pan, making sure to come up the sides as well. Set aside.

Step 3

In a high-speed blender, add the coconut cream, mango, agave, lemon juice, vanilla, salt, and optional cardamom. Blend on high until a thick and creamy consistency forms, then transfer to the tart pan and smooth with a spatula.

Step 4

Place the tart pan in the freezer for at least 6 hours, or until the filling is frozen. Let sit at room temperature for a few minutes before serving and slicing.