Finely crush cashews in a food processor. Chop coconut slices in the food processor.
Prepare a cake tray with removable sides. Use some coconut oil to grease the bottom of the tray.
Mix cashews, coconut slices and 2 tsp of coconut oil. Transfer the mix to the tray and press thoroughly so that it forms a good solid base. Bake for 5-7 min at 350F.
Coconut Milk Yogurt Layer
Cut low sugar dried mango into small pieces.
Place all coconut, milk and yogurt in a pot, add honey and start warming up on low heat. Sprinkle the necessary amount of gelatin on yogurt and slowly mix in until it is completely dissolved. Do not bring to boil!
Add mango to the yogurt and let it cool down.
Pour the yogurt on top of the cashew crust and put the cake tray in a fridge for at least 4 hrs (better overnight).
Peel and cut mangos. Blend them finely in a food processor until very smooth.
Transfer mango puree to a pot and start warming up on a low heat. Sprinkle the necessary amount of gelatin on mango and slowly mix in until all dissolved. Do not bring to boil!
Taste the mango puree and if it is not ripe/sweet enough add some honey.
Remove from heat and let it cool down. Pour on top of yogurt layer and put in a fridge for at least 4 hours.
When the cake is ready, remove the tray sides. Keep the cake in a fridge so that it doesn’t melt. Bon Nuppetie!