Raw vegan coconut mango ice cream pie

Ingredients

Crust:

• 1/4 cup of sorghum flour
• 1 cup of finely ground almonds
• 1/3 cup of raw honey or agave nectar
• 1/3 cup of unrefined organic non-hydrogenated palm oil shortening (coconut oil may work as well)

Filling:

• 3 cut up ripe mangoes without the skin or seed
• 1 can of chilled coconut milk
• 1 cup of shredded coconut meat
• 1/4 cup of agave nectar
• 1/4 cup of packed fresh mint leaves (washed and diced)
• 2 tablespoons of high quality gluten-free rum, which all rum should be gluten-free because it is made out of sugar cane or molasses. If you don't want to add any rum, but you have rum extract, you can add 1 tablespoons of the extract for flavor.
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground cloves