Mango Curd Tart with Coconut and Lime Recipe
This Mango Curd Tart is a delightful tropical dessert featuring a crispy graham cracker and coconut crust filled with a luscious, tangy mango curd. Topped with toasted Swiss meringue, fresh mango slices, and toasted coconut flakes, this tart combines vibrant citrus and tropical flavors with a creamy texture that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Scale
Crust
- 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
Mango Curd Filling
- 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 kosher salt
- 6 egg yolks
- 4 tablespoons unsalted butter (additional for curd)
Toppings
- ½ batch Swiss meringue (from Serious Eats recipe)
- 2 tablespoons coconut chips or flakes, toasted
- 1 lime, sliced into wedges
- 1 mango, sliced thinly
Instructions
- Preheat the Oven: Set your oven to 350°F to prepare for baking the crust.
- Make the Crust: In a mixing bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted shredded coconut. Stir in the melted butter until the mixture is evenly moistened.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch tart or pie pan to form the crust base.
- Bake the Crust: Bake the crust for 10 minutes at 350°F. While still warm, gently reshape the crust if necessary to ensure it fits well.
- Prepare the Mango Curd: Lower the oven temperature to 325°F. In a heat-proof bowl, combine the mango puree, lime zest and juice, vanilla extract, granulated sugar, pinch of kosher salt, and egg yolks. This mixture will form the base of the curd.
- Cook the Curd: Place the bowl over simmering water (double boiler method) and stir constantly until the curd thickens, about 20 minutes. Once thick, stir in the 4 tablespoons of unsalted butter until the curd is smooth and glossy.
- Bake the Tart: Pour the mango curd into the prepared crust, smoothing the top with an offset spatula. Bake the tart at 325°F for 15-17 minutes until the filling is set but slightly wobbly. Allow the tart to cool to room temperature, then chill it in the refrigerator for at least 4 hours or preferably overnight.
- Decorate and Serve: Before serving, top the chilled tart with toasted Swiss meringue, fresh thin mango slices, toasted coconut chips, and lime wedges for garnish. Slice and enjoy your tropical mango curd tart.
Notes
- To toast coconut, spread shredded coconut or coconut flakes on a baking sheet and bake at 350°F for 5-7 minutes until golden and fragrant, stirring occasionally.
- Using Kesar mango pulp provides the best flavor and color, but any high-quality canned mango puree will work.
- The Swiss meringue topping adds a beautiful texture contrast and slight sweetness balancing the tartness of the mango curd.
- Chilling the tart overnight ensures the filling sets properly and flavors meld.
- For a dairy-free version, substitute butter with vegan butter alternatives.
Keywords: Mango tart, mango curd, tropical dessert, baked tart, graham cracker crust, Swiss meringue topping, coconut tart
