Ingredients

· 200 macadamia nuts, soaked in cold water for 20 mins then drained

· 1 cup coconut cream

· 60g coconut oil, melted

· 50ml coconut syrup or honey, plus extra for drizzling (optional)

· 1tsp vanilla bean extract

· Finely grated rind of 1 lime, plus extra to serve

· 2 mangoes, thickly sliced

· Coconut flakes and lime wedges, to serve

For coconut base

· 160g fresh dates, pitted and coarsely chopped

· 120g coconut flakes

· 100g macadamia nuts

· 1tbsp coconut cream

· Salt to taste

Method

For coconut base, process ingredients and a good pinch of salt in a food processor to coarse crumbs then press into the base of a 21cm-diameter springform cake tin and freeze while you make the filling. Process macadamia nuts and two tablespoons of coconut cream in a food processor until nuts are very finely chopped. Scrape down sides, add another two tablespoons of coconut cream and process until very smooth. Add coconut oil, coconut syrup, vanilla, lime rind, remaining coconut cream and a pinch of salt, and process until very smooth, then pour onto the base, smoothen the top and freeze until firm, at least four to six hours. Tart will keep frozen for up to two weeks; remove from freezer 30 minutes before serving. Remove tart from tin and top with sliced mango and scatter with extra lime rind and coconut flakes. Cut into wedges with a hot, wet knife, drizzle with a little extra coconut syrup and serve with lime wedges.