Mango-Blackberry Fully Raw Pie

I tried my hand at making a fully raw pie last night (inspired by FullyRawKristina). She generally makes three layers and a lot thicker crust, but I only had enough bananas for two layers and a thinner crust.
You could certainly add a third layer...be creative!

Crust:NOTE: My crust was 1/2 as thin as this recipe. I didn't have enough dates or mulberries to make the thicker crust.

2 cups pitted medjool dates
2 cups dried white mulberries
1 T cinnamon

Pulse mixture in food processor (until the dates and mulberries come together well) and press into Springform pan.

Layer 1:
3 fresh mangoes (just the flesh, of course!)
3-4 ripe bananas (make sure they're speckled)
1/2 cup raw cashews

Blend in a high-speed blender until very smooth. Pour Layer 1 on top of the crust. Spread evenly.

NOTE:
At this point, you COULD freeze between layers to make the layers perfectly level. Or, you can move on to Layer 2 immediately if you choose.

Layer 2:
1/2 cup ripe blackberries
3-4 ripe bananas (make sure they're speckled)
1/2 cup raw cashews

Blend in a high-speed blender until very smooth. Pour Layer 2 on top of layer one. Spread evenly.

Freeze the pie for a minimum of 6 hours. Then, serve after sitting at room temperature for about 30 minutes.