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Mango Curd Tart Recipe

Creamy Mango Curd Tart Recipe for a Tropical Escape

This Mango Curd Tart Recipe delivers a creamy tropical experience in a buttery crust, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 27 minutes
Chilling Time 4 hours
Total Time 4 hours 57 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitute with crushed digestive biscuits if needed.
  • 1/4 teaspoon Kosher Salt Sea salt can also work.
  • 1/4 cup Brown Sugar Can swap for white sugar.
  • 1/2 cup Unsweetened Shredded Coconut (toasted) Crushed nuts can be used for a different crunch.
  • 1/2 cup Unsalted Butter (melted) Ensure it’s melted for easier mixing.
For the Mango Curd
  • 1 cup Canned Mango Puree Opt for Kesar mango pulp for best results.
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Granulated Sugar Brown sugar can be an alternative.
  • 2 z Limes (zest and juice) Lemons can be used as a substitute.
  • 4 large Egg Yolks Best not to substitute.
For Garnish (optional)
  • 1 cup Swiss Meringue Substitute with whipped cream for simplicity.
  • 1/2 cup Coconut Chips/Flakes Enhance visual appeal and texture.
  • 1 cup Fresh Mango Can be omitted or swapped for kiwi.

Equipment

  • Oven
  • Mixing Bowl
  • Tart Pan
  • Whisk
  • Double Boiler

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted coconut; pour in the melted butter and mix until clumps form. Press this mixture into the tart pan. Bake for 10 minutes until golden, then let cool.
  3. Reduce oven temperature to 325°F (163°C). In a heat-proof bowl, whisk together canned mango puree, lime zest, lime juice, vanilla extract, granulated sugar, kosher salt, and egg yolks until smooth.
  4. Place the bowl over simmering water in a double boiler. Stir constantly for about 20 minutes until thickened. Remove from heat and stir in unsalted butter until fully melted and incorporated.
  5. Pour the mango curd into the cooled crust, smoothing the top. Bake for 15-17 minutes until set but slightly jiggly in the center.
  6. Cool the tart at room temp for 30 minutes, then refrigerate for at least 4 hours or overnight.
  7. Top with optional Swiss meringue, fresh mango slices, and toasted coconut. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 125mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Chill overnight for best texture and flavor. Keep covered in the fridge to maintain its creaminess.

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