Find a cookie cutter about 2 inch in diameter and at least 1 inch tall. If you don’t have one, any freeze-proof small container would be fine too. To make the bottom crust: After removing the deeds of the date, mix walnut and date in a blender. Put cookie cutter in a freeze-proof container. Press walnut-date mixture in to form ¼-inch thick crust. Press in tight. To make the middle layer: Blend mango, yogurt and honey in a blender, then pour into the cookie cutter. Don’t fill it to the top; leave some room for the raspberries. Top with 5 raspberries Put the container in and freeze for 1 hour. To serve: Remove the mango pie from freezer. Pull off the cookie cutter. If it doesn’t move, let sit for 1 minute in room temperature, turn left and right few times, then pull up.