Name: Mango Curd Tart
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Tropical
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 tablespoons unsalted butter, melted; Mango Curd: 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; Garnish: ½ batch Swiss meringue (from Serious Eats); 2 tablespoons coconut chips or flakes; 1 lime, sliced into wedges; 1 mango, sliced thinly

This vibrant and tropical Mango Curd Tart combines the sweet-tart flavor of mango with a coconut graham cracker crust for a dessert that’s both impressive and delicious. The silky mango curd is perfectly balanced with citrus notes, all nestled in a buttery, slightly salty crust that takes this tart to the next level.

Why You’ll Love This Recipe

This Mango Curd Tart is a showstopper dessert that balances tropical sweetness with bright acidity. The salted coconut graham cracker crust provides the perfect contrast to the smooth, creamy mango curd. It’s an elegant dessert that’s surprisingly achievable for home bakers of all skill levels. The combination of flavors – mango, lime, coconut, and a hint of salt – creates a sophisticated tropical escape that’s perfect for special occasions or whenever you want to bring a taste of the exotic to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs form the foundation of our crust, providing that familiar honey-sweet flavor and distinctive texture that pairs perfectly with the tropical elements of the tart.

Kosher salt might seem unexpected in a sweet crust, but it amplifies the flavors and creates a compelling sweet-savory balance that elevates the entire dessert.

Brown sugar adds a deeper, more complex sweetness to the crust than granulated sugar would, with subtle molasses notes that complement the coconut beautifully.

Unsweetened shredded coconut brings tropical flair and texture to the crust. Toasting it first is crucial as it intensifies the coconut flavor and adds a nutty dimension.

Unsalted butter binds the crust together while adding richness. Using unsalted allows you to control the salt level precisely.

Canned mango puree provides consistent flavor and texture for the curd. Kesar mango pulp is recommended for its intense flavor and vibrant color, but any good quality canned mango puree will work.

Vanilla extract adds depth and enhances the natural sweetness of the mango.

Granulated sugar balances the acidity in the curd while highlighting the mango’s natural sweetness.

Limes contribute essential acidity through both zest and juice, cutting through the richness of the curd and brightening the mango flavor.

Egg yolks are the thickening agents that transform the mixture into a proper curd, adding richness and that characteristic silky texture.

Swiss meringue creates a showstopping finish with its billowy, marshmallow-like texture that can be lightly toasted for visual appeal and flavor contrast.

Directions

Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted shredded coconut. Mix well.
Stir in melted butter until the mixture is evenly moistened.
Press the crust mixture firmly into a 9-inch tart pan, covering the bottom and sides evenly.
Bake crust for 10 minutes. While still warm, adjust the shape with a tamper if needed.
Lower oven temperature to 325°F (163°C).
In a heatproof bowl, combine mango puree, lime zest and juice, vanilla extract, granulated sugar, pinch of salt, and egg yolks.
Set the bowl over simmering water (double boiler) and stir constantly for about 20 minutes, until the mixture thickens.
Remove from heat and stir in 4 tablespoons unsalted butter until smooth.
Pour the mango curd into the baked crust, smoothing the top.
Bake tart for 15-17 minutes until the filling is set.
Let tart cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, garnish with toasted Swiss meringue, fresh mango slices, coconut chips, and lime wedges.

Servings and Timing

This Mango Curd Tart recipe yields approximately 10 servings, making it perfect for gatherings or special occasions. Each slice contains about 410 calories. The preparation time is 30 minutes, with an additional 20 minutes of cooking time, bringing the total active time to around 50 minutes. However, keep in mind you’ll need at least 4 hours of chilling time (preferably overnight) for the tart to set properly before serving.

Variations

Passion Fruit Variation: Replace half the mango puree with passion fruit puree for an even tangier tropical twist.

Coconut Cream Layer: Add a layer of coconut cream between the crust and mango curd for an extra tropical dimension.

Gluten-Free Crust: Substitute gluten-free graham crackers or cookies for the graham cracker crumbs.

Dairy-Free Option: Use coconut oil instead of butter in both the crust and curd for a completely dairy-free dessert.

Meringue Alternatives: Skip the meringue and opt for whipped cream or coconut whipped cream if you prefer.

Spiced Version: Add a pinch of cardamom or ginger to the crust mixture for a warm, spiced undertone.

Mini Tarts: Divide the mixture among mini tart pans for individual servings perfect for parties.

Storage/Reheating

The Mango Curd Tart can be stored in the refrigerator for up to 3 days. For best results, cover loosely with foil or plastic wrap once completely cooled, being careful not to disturb any meringue topping. If you’ve added the meringue, it’s best to consume the tart within 24 hours as the meringue can begin to weep or lose its texture.

This tart does not freeze well as the texture of the curd may become grainy upon thawing, and the crust can become soggy.

This dessert is meant to be enjoyed cold directly from the refrigerator. Reheating is not recommended as it can cause the curd to break and lose its silky texture.

If you want to prepare components in advance, the graham cracker crust can be made up to 2 days ahead and stored at room temperature, tightly wrapped. The mango curd can be prepared a day in advance and refrigerated separately, then assembled and baked just before serving.

FAQs

Can I use fresh mangoes instead of canned mango puree?

Yes, you can use fresh mangoes, but you’ll need to puree them thoroughly. Strain the puree to remove any fibers for the smoothest texture. Keep in mind that the flavor may vary based on the ripeness and variety of mangoes you use, so you may need to adjust the sugar.

Why is my mango curd not thickening?

The most common reason is insufficient cooking time or temperature. Make sure to cook the curd over simmering water (not boiling) while stirring constantly until it noticeably thickens and coats the back of a spoon. The mixture needs to reach at least 170°F to properly set.

Can I make this tart without a tart pan?

Absolutely! A 9-inch pie plate works well, though the presentation will be slightly different. You can also use a springform pan for easy removal, just press the crust about 1.5 inches up the sides.

Is there a way to make this less sweet?

Yes, you can reduce the sugar in the curd by 1-2 tablespoons without affecting the texture significantly. You might also increase the lime juice slightly for more acidity to balance the sweetness of the mango.

What can I substitute for egg yolks to make this vegan?

For a vegan version, you can try using cornstarch or agar-agar as thickeners instead of egg yolks. Combine 3 tablespoons cornstarch with the sugar before adding to the mango mixture, or use 1 tablespoon agar-agar powder dissolved in the liquid ingredients.

Why did my crust shrink during baking?

Shrinkage typically occurs when the crust isn’t properly pressed into the pan or when it’s overworked. Press firmly, especially where the bottom meets the sides, and avoid overhandling the mixture. Chilling the crust for 15 minutes before baking can also help prevent shrinkage.

Can I use regular table salt instead of kosher salt?

Yes, but reduce the amount by half since table salt is more concentrated than kosher salt. The crust’s sweet-salty balance is key to this recipe’s success, so proper seasoning is important.

How do I know when the mango curd is set after baking?

The edges should be set but the center may still have a slight jiggle, similar to a cheesecake. It will continue to set as it cools and chills in the refrigerator. Overbaking can cause the curd to crack or become rubbery.

Can I skip the Swiss meringue topping?

Absolutely! The tart is delicious on its own or with alternative toppings like whipped cream, coconut whipped cream, or simply fresh fruit. The meringue adds visual appeal and textural contrast but isn’t essential.

How far in advance can I make this tart for a special occasion?

For optimal freshness and texture, make the tart no more than 24 hours in advance. Add any meringue or fresh fruit garnishes just before serving. The crust can be made 2-3 days ahead and stored at room temperature in an airtight container.

Conclusion

This Mango Curd Tart is a celebration of tropical flavors in an elegant dessert form. The contrast between the sweet-tart mango filling and the salty-sweet coconut graham cracker crust creates a sophisticated flavor profile that will impress your guests or simply make any meal feel special. While it requires some patience—particularly during the curd-making process—the techniques are straightforward, and the results are well worth the effort. The vibrant color and refreshing taste make this tart particularly wonderful during warm weather or whenever you’re craving a taste of the tropics. Master this recipe, and you’ll have a signature dessert that stands out from standard fare while showcasing the luscious flavor of mangoes at their best.