Line a springform pan with parchment paper.

Blend the almonds and cashew nuts in a food processor until finely chopped.

Add the oats, coconut oil, maple syrup, and salt to the food processor. Blend again until a homogeneous paste is formed.

Spread and firmly press this mixture into the bottom of the pan.

Refrigerate to harden the base.

Blend the mango with the juice and zest of two limes in a blender to obtain a smooth purée.

Pour the contents of a 400 ml can of coconut cream into a bowl. Mix the solid and liquid parts to get a homogeneous mixture, then divide this mixture into two 200 ml portions. Reserve 200 ml for the coconut mousse.

In a saucepan, combine 200 ml of coconut cream, mango and lime purée, agave syrup, and agar-agar. Bring to a boil, stirring constantly, then simmer for 1 to 2 minutes, still stirring.

Pour directly onto the crunchy base. Refrigerate to set.

Pour the remaining 200 ml of coconut cream into a saucepan, add the agave syrup, vanilla extract, and agar-agar.

Bring to a boil, stirring constantly, then simmer for 1 to 2 minutes, stirring.

Pour directly over the lime and mango cream layer. Refrigerate to set.

Blend 100g of mango to obtain a purée.

Add lime juice, agave syrup, and almond milk. Blend again.

Transfer to a saucepan, add agar-agar, bring to a boil, then simmer for 2 minutes, stirring constantly.

Pour over the coconut mousse. Refrigerate until set.

Decorate the entremet with lime zest and/or some crushed cashew nuts for an elegant final touch.