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Place all base ingredients into a food processor and blend until crumbly and sticky.
Press mixture down evenly on to the base and sides of a lightly greased tart or cake tin and place in the freezer to firm up.
Meanwhile, place mango and lemon juice in food processor and blend until smooth. Set aside.
In a saucepan bring coconut cream and agar-agar to a gentle boil. Stir constantly until agar-agar has dissolved completely. Lower the heat and add the mango mixture and maple syrup. Let simmer for 1 minute before removing from the heat and allowing to cool slightly.
Whisk in yogurt and pour mixture into tart base. Tap the side of the tin to release any air bubbles. Chill tart in the fridge for at least 4 hours to set.
Slice and serve with mango pieces, mint and shredded coconut.
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