Preheat the oven to 350 F (180 C)

Add digestive biscuits and melted coconut oil in a food processor and process until combined.

Press the crust evenly into the bottom and the sides of a 10 inch (27 cm) pan.

Bake 12-15 minutes until crust is just beginning to brown.

Remove from the oven and let it cool.

Dissolve 1 ½ tbsp agar-agar flakes in ½ cup water for a few minutes. It won't dissolve completely, that's why we are going to blend it too.

Thaw frozen mango in a microwave.

In a high-speed blender (or a food processor) blend thawed mango, coconut milk, agave syrup and dissolved agar-agar flakes until smooth.

Pour the mixture into a saucepan and bring up to a simmer, on medium heat, stirring constantly. Simmer for a few minutes.

Pour the filling into the crust and set it aside to set.

Place your tart into a fridge.

When the tart is completely set, decorate with fresh mango and serve.