To a food processor, add coconut, vanilla and salt and pulse to combine.
Add the dates and blend until dates are incorporated and mixture holds together when pinched. May need a few more dates.
Press into a pie dish or use as a layer or topping for a parfait
Prepare Filling:
In a food processor, pulse the dried mango and half of the mango cubes until thick and smooth. Be sure you have soaked the dried mango until softened.
Add the remaining mango and pulse a few times, should be chunky. Transfer to a bowl.
Fold in the berries and pour into a prepared pie crust or layer in cups for a parfait. Chill for an hour before serving.
Notes
The filling can be used by itself as a fresh fruit pudding.Nuts can be added if desired to the coconut mixture, remove equal amounts of coconut as added nuts.Any kind of berry can be used. If using frozen berries, thaw and strain any liquid before adding to the mango puree.