In a blender, place the mango pieces; blend until smooth.
Add the lime juice, zest, and dates; process until smooth. Be patient, mango is a very fibrous fruit and you want to achieve a smooth, pudding-like texture.
In a food processor, chop almonds until they are uniformly very fine.
Gradually add maple syrup, using just enough for the almond meal to hold together.
Set out 4 parfait or wine glasses. Place some of the crust mixture at the bottom of each glass; add a layer of 3 or more tablespoons mango mixture; add another layer of crust. Repeat layers finishing with the crust.
Variation: Substitute papaya or persimmon for mango. Add extra layers consisting of thinly sliced kiwi fruit or strawberries.
Recipe from The Raw Gourmet by Nomi Shannon. Alive Books, 1999.