There’s something undeniably magical about the bright, tropical sweetness of mangoes, and this Mango Curd Tart brings it to life in the most delightful way.
Every bite is a celebration of creamy, silky mango curd nestled in a crisp, buttery tart shell—a dessert that feels like sunshine on a plate. The vibrant golden hue alone is enough to make you smile, but it’s the luscious, tangy-sweet flavor that truly steals the show.
Mango desserts like this are especially beloved during warmer months, but they’re also a year-round hit, thanks to the growing availability of frozen mango pulp. A quick tip: using high-quality pulp or perfectly ripe mangoes ensures that burst of tropical flavor you’re craving.
This recipe is trending because it’s indulgent yet simple, giving you a sophisticated dessert that doesn’t require hours in the kitchen.
What I Didn’t Expect About This Recipe?
- Tropical flavors: The mango curd is so luscious, with just the right amount of citrusy zing that makes it totally irresistible. It’s a flavor that surprises everyone, even those who think they aren’t “fruit dessert” fans.
- A quick win: I was amazed at how easy it is to put together. No complicated steps—just blend, bake, and chill. It’s perfect for when you want to create something special without hours in the kitchen.
- Customizable: I love experimenting with different fruits in the curd, especially in the off-season. I’ve tried it with passion fruit and even blended a little lime in for extra zest—totally yum.
Mango Curd Tart Recipe
Equipment
- Medium Saucepan
- Heatproof bowls
- 9-inch tart pan
- Wood tamper
- Wire Cooling Rack
- Food Processor
- Large Whisk
Ingredients
Salted coconut graham cracker crust
- 1 ½ cups graham cracker crumbs
- 1 teaspoon kosher salt
- ⅓ cup brown sugar
- ½ cup unsweetened shredded coconut* toasted
- 9 tablespoon unsalted butter melted
Mango curd
- 1 ¼ cups canned mango puree Kesar mango pulp recommended**
- 1 teaspoon vanilla extract
- 4 tablespoon unsalted butter
- ⅓ cup granulated sugar
- 2 large limes zest and juice
- pinch kosher salt
- 6 egg yolks
- 4 tablespoon unsalted butter
Garnish
- ½ batch swiss meringue recipe from Serious Eats
- 2 tablespoon coconut chips or flakes
- 1 lime sliced into wedges
- 1 mango sliced thinly
Instructions
- Preheat the Oven: Set it to 350°F.
- Make the Crust: Combine graham cracker crumbs, salt, brown sugar, and coconut in a bowl. Mix in melted butter.
- Form the Crust: Press the mixture into a 9-inch tart or pie pan, covering the bottom and sides evenly.
- Bake the Crust: Bake for 10 minutes, then adjust the shape if needed while it’s still warm.
- Prepare the Mango Curd: Lower oven temperature to 325°F. Combine mango puree, lime zest, juice, vanilla, sugar, salt, and egg yolks in a heat-proof bowl.
- Cook the Curd: Place the bowl over simmering water and stir constantly until it thickens, about 20 minutes. Mix in butter until smooth.
- Bake the Tart: Pour the curd into the crust, smooth the top, and bake for 15-17 minutes until set. Let it cool to room temperature, then chill for at least 4 hours or overnight.
- Decorate and Serve: Garnish with toasted meringue, fresh mango slices, coconut, and lime, if desired.
