Soak the raw almonds and sunflower seeds for 2 hours in water, drain well.
In a high speed food processor/blender process until they are well mixed into a coarse crumble. Add the dates, coconut oil and salt and process until its mixed very well.
Divid the mixture into a cup cake holder, spread evenly over the base and press down firmly.
In a sauce pan melt the coconut butter gently with the coconut oil and maple syrup. Stirring constantly when combined leave to cool.
In a blender combine the mango flesh, turmeric, ginger. lemon juice and ground cardamon. Blend until smooth.
Gently stir into the slightly cooled coconut mixture and mix well. Spoon into the base layer.
Place into the freezer.
In a bowl beat the frozen coconut cream and 1/4 cup extra mango flesh. Add to the top of the frozen mango tart.
Freeze again until set.
When your ready to serve remove the tart from the freezer and allow to sit for 1/2 hour. Top with toasted coconut and serve.
Coconut Butter -
In a high speed blender/food processor.
Blend 2 cups unsweetened shredded coconut. Blend the coconut until you reach the desired consistency. This will vary between machines, it should take between 8-10 minutes. When it is done it will be runny, it will also become firm as it cools down. You can keep it at room temperature for 1 month.