In blender combine coconut cream, mango, agave and vanilla. Blend on high until smooth and creamy. Pass puree through sieve and set aside.
Without cleaning out blender, toss in maria cookies, almonds and coconut oil. Pulse until a dough forms. Firmly press dough into a 9-inch pie plate and top with mango cream.
Transfer to freezer and chill for a minimum of 2 hours. Let sit for a few minutes at room temperature before serving