Tangy Mango Curd Tart

This luscious mango curd tart strikes the perfect balance between tropical sweetness and bright citrus tang, all nestled in a buttery coconut graham cracker crust. The silky smooth mango filling delivers a taste of sunshine that transforms any gathering into a special occasion.

I first created this tart when looking for ways to use canned mango pulp from my local international market. What began as an experiment has become my signature dessert that friends now specifically request for summer gatherings.

Ingredients

• Graham cracker crumbs: Form the perfect textural base for the buttery crust while complementing the tropical flavors
• Kesar mango pulp: Provides consistent sweetness and vibrant color without the variability of fresh mangoes
• Fresh lime juice: Cuts through the richness and enhances the mango flavor
• Egg yolks: Create a lusciously silky curd texture that sets beautifully when baked
• Toasted coconut: Adds delightful texture and intensifies the tropical theme
• Brown sugar: In the crust adds caramelized notes that balance the bright filling

Step-by-Step Instructions

Prepare the Crust:

Begin by preheating your oven to 350°F. Combine graham cracker crumbs with salt and brown sugar in a large bowl. Toast your coconut until golden and fragrant before adding to the mixture. This toasting step develops nutty flavors that elevate the entire tart. Pour in melted butter and mix until the texture resembles wet sand.

Form the Perfect Shell:

Transfer your crust mixture to a 9-inch tart pan. Use firm pressure with your fingers and a flat-bottomed measuring cup to create an even layer along the bottom first then work your way up the sides. The crust should be about ¼-inch thick throughout with clean edges at the top.

Pre-Bake for Crispness:

Bake the empty crust for 10 minutes until it becomes fragrant and slightly golden. This partial baking ensures your crust will remain crisp even after adding the wet filling. If the crust slumps while baking press it back into shape while still warm.

Create the Curd Base:

Reduce your oven temperature to 325°F. In a heatproof bowl combine mango puree with lime zest juice vanilla extract sugar salt and egg yolks. Whisk until completely smooth ensuring no streaks of egg remain. The mixture will appear thin at this stage.

Transform into Silky Curd:

Create a double boiler by placing your bowl over a pot of simmering water ensuring the bottom doesn't touch the water. Whisk constantly for about 20 minutes until the mixture thickens enough to coat the back of a spoon. Be patient as rushing this step results in a runny filling.

Enrich with Butter:

Once thickened remove from heat and whisk in butter one tablespoon at a time waiting until each piece is fully incorporated before adding the next. This creates a glossy emulsion that gives the curd its signature smooth texture.

Bake to Set:

Pour the warm curd into your pre-baked crust and smooth the top with an offset spatula. Bake for 15-17 minutes until the edges are set but the center still has a slight jiggle. The residual heat will continue cooking the filling as it cools.

Chill for Perfect Texture:

Allow the tart to cool completely at room temperature then refrigerate for at least 4 hours or overnight. This chilling time is essential for developing the perfect sliceable consistency and allowing the flavors to meld.

Pin it

My absolute favorite part of this recipe is the moment the silky mango curd meets the toasty coconut crust. The first time I served this at a family gathering my uncle who typically avoids desserts had three slices and declared it reminded him of his travels through southern India where mangoes are celebrated.

Perfect Mango Selection

If using fresh mangoes instead of canned puree choose Ataulfo or Alphonso varieties for their intensely sweet flavor and smooth texture. Look for fruits that yield slightly to gentle pressure and have a fragrant aroma at the stem end. For the puree you need about 3-4 ripe mangoes peeled and processed until smooth with any fibrous bits strained out.

Make-Ahead Strategies

This tart is actually better when made a day ahead making it perfect for entertaining. The crust can be prepared and refrigerated up to 3 days before baking and the completed tart keeps beautifully for up to 5 days refrigerated. For the freshest presentation add any garnishes just before serving. If making the optional meringue prepare and torch it within a few hours of serving.

Serving Suggestions

Serve this tart slightly chilled but not ice-cold to allow the full flavor profile to shine. A dollop of lightly whipped cream or coconut cream makes a wonderful accompaniment or go for dramatic presentation with the optional torched meringue. For a dinner party slice the tart and arrange on dessert plates with fresh mango slices and a small scoop of coconut sorbet alongside.

Simple Substitutions

The beauty of this versatile tart lies in its adaptability. No coconut on hand? Use finely chopped toasted nuts in the crust instead. For a gluten-free version substitute gluten-free graham crackers or digestive biscuits. The lime can be swapped for lemon though lime truly complements the mango best. For a boozy twist whisk 2 tablespoons of dark rum into the finished curd before baking.

Pin it

Frequently Asked Questions

→ What makes the crust special?

The crust is made with graham cracker crumbs, toasted coconut, and a touch of brown sugar and salt, providing a crispy and flavorful base for the tart.

→ Can I use fresh mango instead of canned puree?

Yes, you can blend fresh mango into a smooth puree as a substitute, but ensure it's thick enough to create the desired curd consistency.

→ How do I know when the mango curd is ready?

The mango curd is ready when it thickens to a pudding-like consistency and coats the back of a spoon after constant stirring over simmering water.

→ Can I make this tart ahead of time?

Absolutely! Chill the assembled tart for at least 4 hours or overnight before serving for the best flavor and texture.

→ How do I achieve a professional garnish?

For a stunning presentation, pipe or spoon toasted meringue on top, and add thin mango slices, coconut flakes, and lime wedges for a vibrant look.