Why You’ll Love This Recipe

The bright and tangy mango curd contrasts beautifully with the salty-sweet coconut graham cracker crust, while the Swiss meringue adds a delicate, marshmallow-like topping. Every bite brings a balance of flavors and textures that are truly unforgettable. Plus, it looks impressive and feels like a tropical vacation on a plate!

Ingredients

For the 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

For the Mango Curd:

• 1 ¼ cups canned mango puree (Kesar mango pulp recommended)
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter
• ⅓ cup granulated sugar
• Zest and juice of 2 large limes
• Pinch of kosher salt
• 6 egg yolks
• 4 tablespoons unsalted butter (for finishing the curd)

For the Garnish:

• ½ batch Swiss meringue (recipe from Serious Eats)
• 2 tablespoons coconut chips or flakes
• 1 lime, sliced into wedges
• 1 mango, sliced thinly

Directions

Make the Salted Coconut Graham Cracker Crust:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Toast the coconut: In a dry skillet, toast the shredded coconut over medium heat until golden brown, about 2–3 minutes. Set aside to cool.
3. Prepare the crust mixture: In a large mixing bowl, combine graham cracker crumbs, salt, brown sugar, toasted coconut, and melted butter. Stir until the mixture is fully incorporated.
4. Press the crust into the pan: Press the crust mixture into the bottom and up the sides of a tart pan (9-inch is ideal). Use a flat object like the bottom of a glass to press it down firmly and evenly.
5. Bake the crust: Bake for 8-10 minutes, until the crust is lightly golden. Remove from the oven and set aside to cool completely.

Make the Mango Curd:

1. Cook the curd base: In a medium saucepan, combine mango puree, vanilla extract, granulated sugar, lime zest, lime juice, and a pinch of salt. Heat over medium heat until the mixture begins to simmer.
2. Whisk egg yolks: In a separate bowl, whisk the egg yolks together until smooth.
3. Temper the egg yolks: Gradually add a small amount of the hot mango mixture into the egg yolks while whisking constantly. This is to temper the eggs and prevent them from curdling.
4. Combine the egg mixture: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining mango mixture, whisking constantly.
5. Cook the curd: Cook the curd over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Don’t let it boil.
6. Finish the curd: Remove the saucepan from the heat and stir in 4 tablespoons of unsalted butter, one tablespoon at a time, until the curd is smooth and glossy.
7. Cool the curd: Let the curd cool slightly, then pour it into the cooled crust. Smooth the top with a spatula. Refrigerate the tart for at least 2 hours to allow the curd to set.

Make the Swiss Meringue (optional, but highly recommended):

1. Prepare the meringue: Follow the Serious Eats Swiss meringue recipe (you can find it on their website) to make a stable, glossy meringue. This involves whipping egg whites and sugar over a double boiler, then beating until stiff peaks form.
2. Pipe the meringue: Once the mango curd has set, use a piping bag to pipe the meringue over the tart in decorative swirls or peaks.
3. Toast the meringue (optional): If you want to toast the meringue, use a kitchen torch to lightly brown the peaks, or place the tart under the broiler for 1-2 minutes (watch carefully so it doesn’t burn).

Garnish the Tart:

1. Add coconut chips: Sprinkle toasted coconut chips or flakes around the edges of the tart.
2. Top with fruit: Arrange thin slices of mango and lime wedges on top of the tart for a beautiful and fresh garnish.

Servings and timing

This recipe yields about 8-10 servings.
Prep time: 30 minutes
Bake time: 8–10 minutes
Chill time: 2 hours (for the curd to set)
Swiss meringue prep: 15 minutes

Variations

• Coconut whipped cream: For a lighter topping, you can use coconut whipped cream instead of Swiss meringue.
• Other fruits: You can swap the mango for other tropical fruits like passion fruit or papaya, or even a berry curd for a different flavor profile.
• Crust variations: Add a little cinnamon or nutmeg to the crust for a spiced twist.

Storage/Reheating

Store the tart in the refrigerator for up to 3 days. The curd and meringue will hold up well, but the crust may soften slightly. If you have leftovers, it’s best to store them in an airtight container or cover the tart with plastic wrap.

FAQs

Can I make the tart ahead of time?

Yes! This tart is perfect for making a day ahead. The flavors will deepen, and the curd will set even better.

What if I can’t find Kesar mango puree?

If you can’t find Kesar mango puree, any good-quality canned mango puree will work. Look for one with minimal added sugar for the best results.

Can I make the mango curd without egg yolks?

The egg yolks help thicken the curd and give it a rich, velvety texture. Unfortunately, they can’t easily be substituted, but you can try a cornstarch-based alternative for a non-egg version.

Can I make this tart without the meringue topping?

Yes! The tart will still be delicious with just the mango curd and coconut garnishes.

How do I get a smooth texture for the curd?

Make sure to whisk the egg yolks slowly into the hot mixture, and don’t skip the step of straining the curd if you’re concerned about any small lumps.

Conclusion

The Mango Curd Tart is a tropical dessert masterpiece, blending sweet and tangy mango curd with a crisp coconut crust, finished with airy Swiss meringue and fresh fruit garnishes. Whether you’re hosting a summer gathering or looking to treat yourself to something special, this tart is sure to impress!

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