Preheat oven to 350 degrees.

Place dates and water in a small saucepan.  Bring to a boil.  Simmer until dates are soft.  Mash

dates.

Place dates in a mixing bowl.  Add remaining ingredients and mix well with a fork.

Press mixture in either an 8” X 10” non-stick or glass baking dish.  Bake for 12 minutes then cool to room temperature. (A loaf pan can also be used; there is probably enough mixture for 2 regular size loaf pans or 3 mini foil pans.)

Using a Yonana machine, press the frozen raspberries through into a shallow bowl.  Taste the raspberries; if they aren’t sweet enough add 1 ½ T. sugar.  Mix well then press fruit into cooled crust.  Sprinkle chocolate chips on top of the raspberries.  Place in freezer while preparing next layer.

Repeat with the black raspberries, again add some sugar if needed.  Press on top of the chocolate chips and place in freezer.

Repeat with final layer the mangos.  Spread mixture on top of black raspberries.  Cover with plastic wrap then foil and freeze for approximately 4 hours before serving.  It is best to let the dessert set out about 5 + minutes or so before cutting into and serving.