PREPARATION

Combine dates and pistachios in a food processor until the nuts are ground. Do notworry too much about consistence- you will process it later in the baking shape.

Put the crumble into a springform pan and pres down equally to make a solid crust. If it’stoo sticky, wet your hands a little.

Peel and chop mangoes and purée in the processor until smooth pulp. Put the pulp aside. Put into food processor all remaining ingredients except berries and mango puree and process until very creamy consistency. Finally add 1 1/3 cups of mango purée and process again to combine.

Poor hal fof the filling on top of the crust. Sprinkle berries over the whole cake and cover with remaining cashew filling and smooth out.

Freeze the cake for at least 2-3 hours.

Take out 30 minutes before serving, or store in the refrigerator after the cake has frozen.