Mango Tart with Macaroon Crust

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Mango Tart with Macaroon CrustServes 82 cups dried coconut1/2 cup cashews3 tbsp agave1 tbsp fresh lemon zest1/4 tsp Celtic sea salt2 cups dried mango, soaked 20 minutes in 2 cups orange juice until soft3 tbsp pitted dates1/4 cup unsoaked macadamia nuts, optional1 tbsp coconut butter1 tbsp lemon juice1 fresh mango, peeled and thinly slicedIn food processor, process coconut, agave, lemon zest, and salt until mixture forms a ball and is fully blended. Pour into 9-inch Tart pan. Set aside.

Drain mango. In high speed blender, combine and process mango, dates, nuts, coconut butter and lemon juice. Blend until creamy, (may need to fold with rubber spatula for optimum consistency). Pour mixture into tart crust. Top with sliced fresh mango. Chill at least 2 hours to set.