There’s something truly 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. The vibrant golden hue alone is enough to make you smile, but it’s the luscious, tangy-sweet flavor that truly steals the show.
Perfect for warmer months, this dessert is also a year-round favorite thanks to the availability of frozen mango pulp. Pro tip: using high-quality pulp or perfectly ripe mangoes ensures that full tropical flavor in every bite.
This recipe has become a hit because it’s indulgent yet surprisingly simple, delivering a sophisticated dessert without hours in the kitchen.
What Makes This Mango Curd Tart Special
Tropical and Tangy
The mango curd is silky, luscious, and has just the right amount of citrusy zing. Even those who aren’t usually fans of fruit desserts will be pleasantly surprised.
Quick and Easy
Despite its elegant appearance, this tart comes together quickly. Blend, bake, and chill—it’s that simple. Perfect for creating something special without spending all day in the kitchen.
Customizable
Want to experiment? Swap in other fruits for the curd, like passion fruit or a touch of lime for extra zest. It’s a fun way to make the tart your own while keeping that tropical vibe.
This Mango Curd Tart is the perfect blend of buttery pastry and silky fruit curd—bright, refreshing, and decadent all at once. It’s ideal for entertaining, special occasions, or just treating yourself to a slice of sunshine.
Mango Curd Tart – A Tropical Dessert That Feels Like Sunshine
6
servings30
minutes20
minutes
This Mango Curd Tart is a tropical dream! A buttery, coconut-scented graham cracker crust holds silky, tangy mango curd for the perfect balance of sweet and refreshing. Elegant, vibrant, and surprisingly easy to make, it’s a dessert that’s sure to impress!
Ingredients
Salted Coconut Graham Cracker Crust
1 ½ cups graham cracker crumbs
1 tsp kosher salt
⅓ cup brown sugar
½ cup unsweetened shredded coconut, toasted
9 tbsp unsalted butter, melted
Mango Curd
1 ¼ cups canned mango puree (Kesar mango pulp recommended)
1 tsp vanilla extract
4 tbsp unsalted butter
⅓ cup granulated sugar
Zest and juice of 2 large limes
Pinch of kosher salt
6 egg yolks
4 tbsp unsalted butter
Garnish
½ batch Swiss meringue (from Serious Eats)
2 tbsp coconut chips or flakes
1 lime, sliced into wedges
1 mango, thinly sliced
Directions
- Preheat Oven
- Set your oven to 350°F (175°C).
- Make the Crust
- Combine graham cracker crumbs, salt, brown sugar, and toasted coconut in a bowl. Mix in the melted butter until evenly combined.
- Form and Bake the Crust
- Press the mixture into a 9-inch tart pan, covering the bottom and sides evenly. Bake for 10 minutes. While warm, gently adjust the shape if needed.
- Prepare the Mango Curd
- Lower oven temperature to 325°F (160°C). In a heatproof bowl, combine mango puree, lime zest and juice, vanilla, sugar, salt, and egg yolks.
- Cook the Curd
- Place the bowl over simmering water (double boiler) and stir constantly until thickened, about 20 minutes. Stir in butter until smooth and glossy.
- Bake the Tart
- Pour the mango curd into the baked crust and smooth the top. Bake for 15–17 minutes until set. Let cool to room temperature, then chill for at least 4 hours or overnight.
- Decorate and Serve
- Garnish with toasted Swiss meringue, fresh mango slices, coconut flakes, and lime wedges as desired. Serve chilled.
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