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Mango Tart with Passion Fruit Yogurt Mousse - gluten free healthy recipe by thepetitecook.com

Mango Tart with Passion Fruit Yogurt Mousse

Course: Breakfast, Dessert
Cuisine: British
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Welcome Spring with a smile and a slice of this delicious and totally guilt-free mango tart with passion fruit mousse!
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  • 3 mangos very thinly sliced
  • 400 gr/14oz light Greek yogurt
  • Pulp from 2 passion fruits
  • 1 tbsp unflavored gelatin I use vegan gelatin
  • 1 tbsp honey optional

For the almond crust:

  • 250 gr/ 2 +½ cups almond flour
  • 3 tbsp agave nectar
  • a pinch of sea salt


  • Preheat oven to 350F/180C. In a bowl, mix together almond flour a pinch of salt and agave nectar,
  • Transfer the mixture in a no-stick 9-inch tart pan ( or 4 small individual tart tins) with a removable bottom. Using a measuring cup or your fingers, evenly press the almond mixture in bottom and up sides of pan.
  • Bake in center of oven until golden and firm, about 5 minutes. Transfer to a wire rack to cool completely.
  • In the meantime prepare the filling. In a small saucepan sprinkle the gelatin over ¼ cup cold water and mix, then heat the mixture over low heat, stirring, until the gelatin is dissolved.
  • In a bowl, mix together passion fruit pulp with yogurt, then add the gelatin mixture. Leave it natural or add honey to make it sweeter.
  • Fill ⅔ of each tart with passion fruit mousse.
  • Starting with the longest strips of mango, place the slices around the edge of the tart.
  • Repeat until you reach the center, slightly overlapping the rows.
  • Keep refrigerated until serving, and enjoy!


The recipe amounts are for a 9-inch tart or 4 small individual ones.