- Step 1
Place a fine sieve over a bowl. Line with a double layer of muslin. Place yoghurt in muslin. Bring edges together to enclose. Place in fridge overnight to drain.
- Step 2
Preheat oven to 180°C/160°C fan forced. Lightly grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with a removable base with coconut oil.
- Step 3
Process oats, nuts and flakes in a food processor until coarsely chopped. Add oil and 2 tbs syrup. Process until a sticky mixture forms. Press over base and side of prepared tin. Bake for 20 minutes or until golden. Cool.
- Step 4
Process mango, rind, 1 tbs juice and 2 tsp syrup until smooth. Place water in a heatproof bowl. Sprinkle with gelatine. Whisk. Slowly add gelatine mixture to mango mixture, processing until smooth. Reserve 1⁄4 cup mango mixture. Add cream cheese and remaining syrup to mango mixture. Process until smooth. Add yoghurt. Process to combine.
- Step 5
Pour yoghurt mixture into prepared tin. Dollop reserved mango mixture over tart. Swirl with a knife. Place in fridge for 6 hours or until set. Sprinkle with extra lime rind, if using.