FOR THE MANGO PIE CRUST:

1. Turn the oven to 350 degrees. While the oven gets to temperature, add all ingredients for the mango pie crust to a food processor.
2. Pulse for 1-2 minutes, scraping the sides as needed. Then process on high for 1-2 minutes until all ingredients are finely chopped.
3. Press into the bottom of a pie pan. Bake for 8 minutes. When done, remove from the oven and set on the counter to cool.

FOR THE MANGO PIE FILLING:

1. In a medium saucepan on medium-high heat, combine 4 cups of chopped mangoes, 1/2 pint of raspberries, 1/4 cup water, lemon juice and coconut palm sugar.
2. Bring liquid to a boil and cover pan. Reduce heat to medium-low and simmer fruit for 15-minutes, until mangoes are very tender.
3. Meanwhile, in a small mixing bowl, whisk together the arrowroot with the remaining 1/3 cup water.
4. Once the fruit has simmered for 15 minutes, pour the arrowroot mixture into the saucepan and stir to combine. Increase heat to high and bring liquid to a boil. Let boil for 2 minutes, until liquid thickens.
5. Transfer the fruit-arrowroot mixture to a large glass bowl and let cool for 15 minutes. Fold in the remaining raspberries and wild blueberries.
6. Pour the mixture into the pre-baked crust. Transfer the pie to the freezer for 30 minutes and then to the refrigerator for another 60 minutes, or until cold and firmly set. Serve chilled.