Introduction

This Mango Curd Tart is a vibrant and refreshing dessert perfect for summer or any time you crave a tropical twist. With a crispy coconut graham cracker crust and a smooth, tangy mango curd filling, it’s both elegant and easy to make at home.

A yellow mango tart with a golden brown crust sits on a white plate placed on a white marbled surface. The tart has three main layers: a crumbly crust bottom, a smooth pale yellow custard middle, and a glossy bright yellow mango topping. On top, neatly arranged mango slices circle the edge of the tart, decorated with small green mint leaves and purple edible flowers. A slice has been cut out and placed on a white plate to the right, showing the distinct layers. The overall look is fresh and colorful with a shiny finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
1 teaspoon kosher salt
⅓ cup brown sugar
½ cup unsweetened shredded coconut, toasted
9 tablespoons unsalted butter, melted
1 ¼ cups canned mango puree (Kesar mango pulp recommended)
1 teaspoon vanilla extract
4 tablespoons unsalted butter
⅓ cup granulated sugar
2 large limes, zest and juice
Pinch of kosher salt
6 egg yolks
4 tablespoons unsalted butter
½ batch Swiss meringue (recipe from Serious Eats)
2 tablespoons coconut chips or flakes
1 lime, sliced into wedges
1 mango, sliced thinly

Instructions

Step 1: Preheat the oven to 350°F.
Step 2: In a bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted shredded coconut. Stir in the melted butter until the mixture is evenly moistened.
Step 3: Press the crust mixture firmly into a 9-inch tart or pie pan, covering the bottom and sides evenly.
Step 4: Bake the crust for 10 minutes. While still warm, gently adjust the shape if needed to keep an even edge.
Step 5: Lower the oven temperature to 325°F. In a heatproof bowl, combine mango puree, lime zest, lime juice, vanilla extract, granulated sugar, a pinch of kosher salt, and egg yolks.
Step 6: Place the bowl over simmering water (double boiler method) and stir constantly until the mixture thickens, about 20 minutes. Remove from heat and whisk in 4 tablespoons of butter until smooth.
Step 7: Pour the mango curd into the baked crust. Smooth the top with a spatula. Bake for 15-17 minutes, or until the curd is set but still slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 8: Before serving, garnish the tart with toasted Swiss meringue, fresh mango slices, coconut chips or flakes, and lime wedges as desired.

Tips & Variations

Use Kesar mango pulp if available for a more authentic and aromatic flavor.
To toast coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden.
The Swiss meringue can be replaced with whipped cream for a simpler topping.
Add a splash of coconut milk to the curd for a creamier texture.

Storage

Store the tart in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for up to 3 days. For best texture, avoid freezing as the curd may separate. To reheat, bring to room temperature before serving but do not warm in the microwave.

How to Serve

A round tart with a golden brown crust forms the base layer, topped by a smooth shiny yellow custard layer, and decorated with bright yellow mango slices arranged around the edge in a neat pattern. Purple edible flowers and small green leaves are placed between some mango slices for contrast. One slice has been cut out and put on a white plate to the side, also showing the three distinct layers. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the tart crust ahead of time?

Yes, you can prepare and bake the crust up to two days in advance. Store it wrapped in plastic or in an airtight container until ready to fill.

What can I use instead of fresh mango if it’s out of season?

Canned mango puree is a great substitute and provides consistent flavor year-round. If unavailable, a mix of peach or apricot puree with a bit of lime juice can work as an alternative.