Blend/process together pistachios, oats, and coconut oil. If you need mixture to come together more, add 1 tablespoon water or fruit juice.
Press about 1/2 tablespoon oat mixture unto bottom of 8 silicone muffin liners.
Dice up the mango into 1/4 inch chunks. Set aside 8 pieces.
Wash the raspberries. Set aside 8 raspberries.
Blend together remaining mango and raspberries with the yogurt, vanilla and maple syrup. Put 2 tablespoons of mixture on top of each crust.
Freeze until solid, 3-4 hours.
Serve with reserved mango and raspberries.
If you do don't like pistachios, any nut can be substituted for them in the tart crust.
Be sure to use certified gluten-free oats if you need these healthy fruit tarts to be gluten-free.
If you don't have coconut oil, melted butter works for the crust as well.
Get creative--try any combination of fruit you like for these mini fruit tarts. I love the raspberry and mango combination, but cherries or blueberries are equally delicious in these simple fruit tarts. Any combination of 2 cups of fresh or frozen fruit works.
Feel free to use either honey or maple syrup to lightly sweeten these fruit tarts. I suggest taste testing the fruit and yogurt filling to see how much sugar needs to be added to these tarts.