Cashew Cream Cheesecake with Mango Sauce

Ingredients

• 3 cups raw cashews
• 6 tablespoons water
• 2 tablespoons fresh lime juice
• 2 teaspoons coarse salt
• 1 cup raw pistachio kernels, toasted
• 1 cup sweetened shredded coconut
• 1/2 teaspoon curry powder, optional
• 1/2 teaspoon table salt
• 1/4 cup solid coconut oil, melted
• 3/4 cup cream of coconut
• 1/2 cup canned coconut milk
• 1 teaspoon pure vanilla extract
• 1/2 cup plus 1-2 tablespoons agave nectar
• 4 eggs, lightly beaten
• 1 cup fresh or frozen diced mango, thawed
• 1/3 cup canned coconut milk
• 1 tablespoon fresh lime juice
• 1/2 teaspoon lime zest
• Toasted shredded coconut and chopped pistachios (for garnish)