Instructions for the Pie crust:
Soak the dry Figs in water for 15 min. Meanwhile, make a flour of the Pecans. Put in a bowl and set aside. Process the soaked Figs into a fig-paste. Add the pecan-flower and rest of the ingredients and process until you have a dough ball. Press it into a pie spring pan and with your hands, form a crust. Even the surface with a spoon. Put in the fridge to rest. Start to make the delicious mango/lime filling! (scroll further down).
(If you want to pre soak the Pecans the night before, just pop them in with the rest of the ingredients, but make sure to add the fig-paste at last.)
Instructions for the Mango/Lime filing:
If you have a powerful blender/food processor, just put all the ingredients in and process. Otherwise, grind the Cashews into a flour in a coffee grinder or food processor, then add the mango, lime, coconut oil and salt. Process until completely smooth. Pour the filling over the pie crust and put in the fridge while you make the kiwi-balls! I didn't have a "melon baller" at home, but I did have a teaspoon measuring cup in form of a melon baller, it worked just as well! Here's the result!