Baked Yogurt Tart with Mango

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5 from 1 review

Baked Yogurt Tart with Mango and Coconut (or berries) is a nice slice to wake up your taste buds and change up  breakfast groove. Less sugar and more protein and fiber is just dessert!

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • 3 cups bran flakes, crumbled
  • 3 tablespoons oil or melted butter
  • ½ cup chopped walnuts
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 2 eggs, room temperature
  • 2 cups plain yogurt
  • 1 teaspoon orange zest (or lime)
  • 3/4 cup shredded coconut, divided (I prefer unsweetened, but sweetened works)
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 2 cups chopped fruit (strawberries, blueberries, raspberries, plums, mango)



  • Heat oven to 375°F.
  • While the oven is heating, toast ¼ cup coconut for topping. Spread coconut in a single layer on baking sheet. Bake for 5-7 minutes, until lightly browned, stirring frequently. Coconut is high in fat, so it can easily burn.
  • In a large bowl, combine bran flakes, butter or oil, walnuts, brown sugar, and ginger. Press firmly into a 9-inch tart or pie pan. Bake 12- 15 minutes. Set aside to cool.


  • In a bowl, stir eggs to mix well, add yogurt, orange zest, coconut, honey and vanilla extract. Stir to combine all ingredients. Pour into cooled crust. Bake at 375°F for 25-30 minutes, until filling is set. The center of the tart should be firm and not jiggle if you shake the pan. Remove from oven to cool. Tart may be refrigerated overnight.
  • Before serving, top with chopped fruit and sprinkle toasted coconut.


Use your favorite fruit. Frozen works too! To 2 cups frozen mixed berries, add 1 tablespoon honey and 1 tablespoon frozen orange juice concentrate. Let thaw, stirring occasionally before topping tart.

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