Preheat oven to 350F. Add all tart shell ingredients to a food processor and pulse until you get coarse crumbs that clump together when squeezed in your hand.

Press dough into a greased 11" tart pan with a removable bottom or pie pan. Make sure dough is even all around and up the sides.

Bake until lightly golden and cookie-like, about 15 minutes.

Cool completely, at least an hour.

To prepare the filling, place coconut cream, maple syrup, vanilla, and cashews in a high speed blender and blend until smooth. (If you do not have a high speed blender, you'll want to boil the cashews in just enough water to cover them for ten minutes, drain the water, then add to the blender.)

Pour the mixture into a saucepan and bring to a simmer, stirring frequently.

Meanwhile, mix almond milk and cornstarch in a container until dissolved.

Once at a simmer, add lime juice, then slowly pour in cornstarch mix.

Stir until thickened.

Pour into cooled tart shell and refrigerate one hour.

Meanwhile, slice your mangos. Peel with a vegetable peeler and slice into two halves around the flat seed. Then slice longways into thin strips.

Arrange sliced mangos in a rose pattern by using the longest slices first along the outside of the tart, working in a circular pattern until you reach the center.

Keep at room temperature or refrigerate until ready to serve.