Pulse the base ingredients together until they form a dough. Line a 9″ (a 12″ works as well) springform pan with parchment paper and press the dough evenly on the bottom. Use the back on a spoon to make sure it’s nice and compact.

Drain the cashews and combine in a blender with lemon, salt, vanilla, maple syrup and coconut oil. Puree until smooth. Remove ⅓ of the mix (about 1 cup) and set aside.

To the remaining ⅔ of the mix in the blended, add the mango and turmeric, puree until smooth. Pour this mixture over the base.

Add the last ⅓ of mix black to the blended along with the strawberries. Puree until smooth and pour over the mango layer.

Chill in the fridge overnight, or for a quicker set, store in the freezer for a few hours.