This pretty mango tart combines sweet, juicy mangoes with a creamy, tangy yogurt filling that's reminiscent of cheesecake.

Preheat oven to 350°F. Place a 10-inch removable-bottom tart pan on top of a baking sheet. Coat the tart pan with cooking spray.

To prepare crust: Pulse pecans in a food processor until finely ground. Add graham cracker crumbs and salt and pulse until combined. With the motor running, drizzle in egg white, butter and oil; blend until the mixture looks like crumbly dough. Transfer to the prepared tart pan and press evenly and firmly into the bottom and almost all the way up the sides. Bake the crust until set but not browned, about 15 minutes. Let cool for 20 minutes.

Meanwhile, prepare filling: Whisk sugar and flour in a large bowl. Add eggs, yogurt, vanilla and cardamom; whisk until smooth. Pour the filling into the cooled crust.

Bake the tart until set in the center, 25 to 30 minutes. Cool for 10 minutes before removing pan sides, then refrigerate until cool, at least 1 hour or up to 3 days.

Serve the tart topped with mango.

Prepare tart (Steps 1-4) and refrigerate for up to 3 days.

We loved this. It's refreshing and tastes a bit like a cheesecake with a yogurt tang. I did not make any alterations to the recipe except for making the cup of sugar a scant cup.