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Mango Curd Tart Recipe

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4.4 from 87 reviews

This Mango Curd Tart is a tropical delight featuring a crisp graham cracker and coconut crust filled with a smooth, velvety mango curd. The tart blends fresh mango purée with egg yolks, lime juice, and cold butter to create a glossy, rich filling that is baked into a perfectly golden crust. Topped with fresh mango cubes, whipped cream, and mint leaves, it’s an elegant dessert that balances sweetness and acidity with a refreshing finish.

  • Total Time: 50 minutes plus chilling time
  • Yield: 10 servings

Ingredients

Crust

  • 1 ½ cups Graham Cracker Crumbs (approx. 10–12 full sheets finely ground)
  • ¼ cup Unsweetened Shredded Coconut (finely chopped)
  • 2 tbsp Granulated Sugar
  • 5 tbsp Unsalted Butter (melted)
  • Pinch of Fine Salt

Mango Curd Filling

  • 1 ¼ cups Smooth Mango Purée (strained through a fine-mesh sieve)
  • 6 Large Egg Yolks
  • ½ cup Granulated Sugar
  • ¼ cup Fresh Lime Juice (approx. 2 limes)
  • 6 tbsp Unsalted Butter (cold and cubed)
  • 1 tsp Lime Zest (finely grated)
  • Pinch of Sea Salt

Garnishes

  • Fresh Mango Cubes (pitted and peeled)
  • Whipped Cream (stabilized with a little powdered sugar)
  • Fresh Mint Leaves

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, shredded coconut, granulated sugar, and a pinch of fine salt in a bowl. Stir in the melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake at 350°F (175°C) for 10–12 minutes until the crust is dark golden brown. Remove from the oven and allow to cool completely.
  2. Make the mango purée: Puree fresh mango flesh in a blender until smooth. Pass the purée through a fine-mesh sieve to remove any fibers and seeds. Measure out exactly 1 ¼ cups of this silky mango purée for the filling.
  3. Cook the curd: In a heavy saucepan over medium-low heat, whisk together the mango purée, egg yolks, granulated sugar, and fresh lime juice. Stir constantly for 8–10 minutes, ensuring the mixture thickens enough to coat the back of a spoon. Do not let the mixture boil to prevent curdling.
  4. Finish the curd: Remove the saucepan from the heat. Stir in the lime zest and a pinch of sea salt to enhance flavor. Gradually whisk in the cold, cubed butter two pieces at a time, waiting for each piece to melt completely before adding the next. This step creates a glossy, stable emulsion in the curd.
  5. Assemble the tart: Pour the mango curd into the cooled tart crust. Press plastic wrap directly onto the surface of the curd to prevent a rubbery skin from forming. Refrigerate the tart for at least 4 hours, preferably overnight, to allow the curd to set firmly.
  6. Garnish and serve: Before serving, carefully remove the tart ring. Decorate the tart with fresh mango cubes, dollops of stabilized whipped cream, and fresh mint leaves for a vibrant color contrast and added flavor.

Notes

  • Ensure the mango purée is finely sieved to produce a smooth, fiber-free curd texture.
  • Do not boil the curd mixture to prevent scrambling the egg yolks.
  • Cold butter is essential for creating a shiny and stable curd emulsion.
  • Press plastic wrap directly on the curd surface to avoid a tough skin forming while chilling.
  • Allowing the tart to chill overnight enhances flavor development and firmness.
  • Stabilized whipped cream helps maintain its texture longer when decorating.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/mango-curd-tart-recipe/