Mango Curd Tart
Mango Curd Tart combines silky mango curd with a buttery coconut crust, perfect for summer gatherings or year-round indulgences with minimal effort. This simple recipe delivers tropical dessert tarts bursting with tangy-sweet flavor.
Ingredients
For the Salted Coconut Crust:
- 1 ½ cups 150g graham cracker crumbs
- ⅓ cup 65g brown sugar
- ½ cup 40g toasted unsweetened shredded coconut
- 1 tsp kosher salt
- 9 tbsp 125g unsalted butter, melted
For the Mango Curd:
- 1 ¼ cups 300g mango puree (Kesar pulp preferred)
- Zest and juice of 2 limes about 2 tbsp zest, ¼ cup juice
- ⅓ cup 65g granulated sugar
- Pinch kosher salt
- 6 large egg yolks
- 5 tbsp 70g unsalted butter
- 1 tsp vanilla extract
Optional Garnishes:
- Fresh mango slices
- Toasted coconut flakes
- Lime wedges
- Substitution: Use canned mango puree; lemon for lime; shortbread crumbs for graham.
Instructions
Make Crust
- I preheat the oven to 350°F (175°C), mix 1 ½ cups graham crumbs, ⅓ cup brown sugar, ½ cup coconut, and 1 tsp salt, stir in 9 tbsp melted butter, press into a 9-inch tart pan, and bake 10 minutes until golden for these Mango Curd Tart treats.
Cook Mango Curd
- I lower the oven to 325°F, whisk 1 ¼ cups mango puree, lime zest, ¼ cup lime juice, ⅓ cup sugar, pinch of salt, and 6 egg yolks in a heatproof bowl over simmering water, stirring 15–20 minutes until thick, then whisk in 5 tbsp butter and 1 tsp vanilla for these creamy mango treats.
Fill and Bake
- I pour curd into the baked crust, smooth the top, and bake 15–17 minutes until set for these buttery crust desserts.
Chill
- I cool the tart, then refrigerate 4 hours or overnight for this simple recipe.
Garnish and Serve
- I top with mango slices, coconut flakes, and lime wedges for these tropical dessert tarts.