Mango Almond Coconut Agave Granola

4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups slivered almonds, raw
1/2 cup vegetable oil
1/2 cup agave nectar
2 cups small diced, dried unsweetened mango

Preheat the oven to 350 degrees.  Line a half-sheet baking pan with aluminum foil.

Toss the oats, coconut and almonds together in a large bowl.  Whisk the oil and agave nectar in a small bowl.  Pour the liquids over the oat mixture and stir with a wooden spoon until the oats and nuts are evenly coated.   Dump granola on to the aluminum-lined baking pan.  

Bake, stirring occasionally, until the granola is golden brown, about 45 minutes.  Let cool completely.  Place cooled granola in a large bowl, breaking up any large chunks.  Stir in dried mango.  Store granola in an airtight container.