Tropical Mango Curd Tart

This Mango Curd Tart combines the tropical sweetness of mango with a buttery coconut graham cracker crust for an impressive dessert that tastes like sunshine. The creamy, tangy filling pairs perfectly with the crunchy, slightly salty crust for a balance that will have everyone asking for seconds.

I first made this tart for a summer dinner party when fresh mangoes weren't quite ripe enough. The guests were so impressed they thought I'd spent hours in the kitchen, when really the curd does most of the work for you!

Ingredients

• Graham cracker crumbs: form the perfect crunchy base that complements the silky filling
• Toasted coconut: adds tropical notes and wonderful texture to the crust
• Kesar mango puree: delivers consistent flavor and beautiful color every time
• Fresh lime juice and zest: provide essential acidity to balance the sweetness
• Egg yolks: create richness and help the curd set properly
• Butter: adds silkiness and helps create that luxurious mouthfeel

Step-by-Step Instructions

Prepare the crust:

Combine the graham cracker crumbs with coconut, sugar, and salt, ensuring the mixture has that perfect sweet-salty balance. The brown sugar adds caramel notes that complement the mango beautifully. Slowly add the melted butter until the mixture resembles wet sand that holds together when pressed.

Press into pan:

Using your fingers and a flat-bottomed measuring cup or tamper, press the mixture firmly and evenly across the bottom and up the sides of your tart pan. Pay special attention to the corners where the sides meet the bottom to prevent a weak spot. A well-packed crust prevents crumbling when slicing.

Bake the crust:

Bake at 350°F for exactly 10 minutes until just beginning to turn golden at the edges. The crust will firm up as it cools, so do not overbake or it will become too hard and brittle. If any parts have slumped during baking, quickly reshape while still hot.

Create the mango curd:

Whisk together the mango puree, lime zest, lime juice, vanilla, sugar, salt, and egg yolks in a heatproof bowl until completely smooth. The acid from the lime is crucial here as it balances the sweetness of the mango and helps the curd set properly.

Cook the curd:

Place the bowl over a pot of simmering water, making sure the bottom doesn't touch the water. Stir constantly with a silicone spatula, scraping the bottom and sides frequently to prevent any egg from cooking separately. This process takes patience about 20 minutes of gentle cooking until the mixture coats the back of a spoon and holds a clear line when you run your finger through it.

Incorporate butter:

Add the cold butter in small pieces, allowing each addition to melt and incorporate fully before adding the next. This creates that silky, glossy texture that makes a great curd. Strain through a fine mesh sieve if you notice any cooked egg bits for the smoothest result.

Bake the filled tart:

Pour the warm curd into the cooled crust and smooth the top with an offset spatula. Bake at the lower temperature of 325°F for 15-17 minutes just until the filling is set at the edges but still has a slight jiggle in the center. It will continue to set as it cools.

Chill thoroughly:

Allow the tart to cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight. This resting time allows the flavors to meld and the texture to become perfectly silky.

Save

This tart reminds me of my trip to Thailand where I first fell in love with the combination of mango and coconut. The street vendors would serve mango sticky rice that had this same beautiful balance of tropical sweetness and rich coconut. Now whenever I make this tart, it transports me right back to those bustling markets.

Make-Ahead Tips

The graham cracker crust can be made up to 2 days in advance and stored at room temperature in an airtight container. The mango curd can also be made separately and refrigerated for up to 3 days before assembling and baking the final tart. This makes the recipe perfect for entertaining when you want to spread out the work.

Perfect Pairings

This tropical tart pairs beautifully with a scoop of coconut ice cream or a dollop of lightly sweetened whipped cream. For an elegant dinner party, serve with a glass of late harvest Gewürztraminer or a passion fruit mimosa. The contrast of temperatures and textures elevates the entire dessert experience.

Troubleshooting Your Curd

If your mango curd isn't thickening properly, it likely needs more time over the heat. Be patient and keep stirring. The curd is ready when it coats the back of a spoon and holds a clear line when you run your finger through it. If your curd becomes lumpy, simply strain it through a fine mesh sieve while it's still warm to remove any cooked egg bits.

Recipe FAQs

→ Can I use fresh mangoes instead of canned puree?

Yes, you can substitute fresh mangoes by pureeing ripe, peeled mangoes in a blender until smooth. You'll need about 2-3 large mangoes to yield the required 1¼ cups of puree. Strain if necessary for a smoother texture. The Kesar variety is recommended for its intense flavor, but any sweet, ripe mango will work.

→ Why is my mango curd not thickening?

Mango curd thickens through careful heat application and egg yolk coagulation. If it's not thickening, you may need to increase the heat slightly while still stirring constantly. Be patient, as it typically takes about 20 minutes of constant stirring. Also, ensure you're using the correct quantity of egg yolks (6) as they're crucial for proper setting.

→ Can I make this tart ahead of time?

Absolutely! This tart actually benefits from being made ahead. The filled tart needs to chill for at least 4 hours or overnight before serving. It can be prepared up to 2 days in advance and kept refrigerated. Add any garnishes like meringue, fresh mango, and coconut chips just before serving for the best presentation.

→ Is there a dairy-free alternative for this tart?

Yes, you can make a dairy-free version by substituting the butter with equal amounts of coconut oil or a plant-based butter alternative in both the crust and filling. The texture may be slightly different, but the tropical coconut notes will complement the mango beautifully. Just ensure your graham crackers are also dairy-free if needed.

→ How do I know when the mango curd is properly set?

The mango curd is properly set when the center is just slightly jiggly but not liquid when you gently shake the tart. The edges should appear more set than the center. After baking for 15-17 minutes at 325°F, the curd will continue to set as it cools. The final texture should be smooth and sliceable, similar to a lemon curd tart.

→ Can I freeze this mango curd tart?

While the tart can be frozen, the texture of the curd may change slightly upon thawing. If freezing, do so without any garnishes and wrap tightly in plastic wrap followed by foil. Freeze for up to 1 month and thaw overnight in the refrigerator. Add fresh garnishes after thawing for the best presentation and texture.