Cover the macadamia nuts with boiling water and let soak for 1 hour (or you can cover with cold water and let soak in the refrigerator overnight). Cover the dates with hot water and let soak for 10 minutes.

Combine the soaked macadamia nuts, dates, coconut, and salt in a food processor and process until the mixture forms a dough. Press firmly into the bottom of a greased 9-inch springform pan. Put in freezer while preparing the filling.

Toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 4 minutes. Let cool and set aside.

Cover the macadamia nuts with boiling water and let soak for 1 hour (or you can cover with cold water and let soak in the refrigerator overnight).

Combine the soaked nuts with the coconut milk, coconut oil, lime zest, juice of 1 lime, agave, and vanilla. Process until very smooth. Pour the mixture on top of the crust.

Clean out the processor and combine the mango and juice of 1 lime. Process until smooth – it will take longer if the mango is still frozen. Dollop the mango on top of the nut filling and, using a spoon or knife, swirl it into the nut filling.

Sprinkle the cooled toasted coconut over the top of the cake and freeze until firm, at least 4 hours.

Remove the cake from the freezer about 15 minutes before serving.