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Mango Curd Tart Recipe

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3.8 from 4 reviews

This Mango Curd Tart recipe combines a crunchy, flavorful graham cracker and coconut crust with a velvety smooth mango curd filling. The tropical lime juice and zest perfectly balance the sweetness, creating a refreshing, vibrant dessert that’s beautifully garnished with fresh mango cubes, whipped cream, and mint leaves. Perfect for a summer treat or elegant dessert, this tart showcases the tropical flavors in a stunning presentation.

Ingredients

Crust

  • 1 ½ cups Graham Cracker Crumbs (approx. 10–12 full sheets finely ground)
  • ¼ cup Unsweetened Shredded Coconut (finely chopped for flavor and structure)
  • 2 tbsp Granulated Sugar (helps crust caramelize and harden)
  • 5 tbsp Unsalted Butter (melted, reduced by 1 tbsp to prevent crust slump)
  • Pinch of Fine Salt (balances sweetness)

Mango Curd Filling

  • 1 ¼ cups Smooth Mango Purée (from approx. 2 large ripe mangoes, strained through fine mesh sieve)
  • 6 Large Egg Yolks (for a stable, velvety set)
  • ½ cup Granulated Sugar (balanced to acidity and extra yolks)
  • ¼ cup Fresh Lime Juice (approx. 2 limes, provides tropical acid profile)
  • 6 tbsp Unsalted Butter (cold and cubed for proper emulsion)
  • 1 tsp Lime Zest (finely grated for aromatic depth)
  • Pinch of Sea Salt (intensifies mango flavor)

Garnishes

  • Fresh Mango Cubes (pitted and peeled)
  • Stabilized Whipped Cream (with a little powdered sugar)
  • Fresh Mint Leaves (for color contrast)

Instructions

  1. Prepare the Crust: Combine the graham cracker crumbs, shredded coconut, granulated sugar, and a pinch of salt in a bowl. Stir in the melted butter until the mixture holds together well. Press the mixture firmly and evenly into the bottom of a 9-inch tart pan. Bake the crust in a preheated oven at 350°F (175°C) for 10–12 minutes until it turns a dark golden color. Remove from oven and let it cool completely.
  2. Make the Mango Purée: Blend fresh mango flesh in a blender until smooth. Pass the purée through a fine-mesh sieve to remove any fibers or pulp for a silky texture. Measure exactly 1 ¼ cups for the curd preparation.
  3. Cook the Mango Curd: In a heavy saucepan over medium-low heat, whisk together the mango purée, egg yolks, granulated sugar, and fresh lime juice. Whisk constantly for 8–10 minutes until the mixture thickens enough to coat the back of a spoon, ensuring it does not boil to avoid curdling.
  4. Finish the Curd: Remove the pan from heat. Stir in the lime zest and a pinch of sea salt for flavor enhancement. Gradually whisk in the cold, cubed unsalted butter, adding two pieces at a time and waiting for each to melt completely before adding more. This step creates a smooth, glossy emulsion.
  5. Assemble the Tart: Pour the mango curd into the cooled crust. To prevent a skin from forming, press plastic wrap directly onto the surface of the curd. Refrigerate the tart for at least 4 hours, ideally overnight, to allow it to set fully.
  6. Garnish and Serve: Once set, carefully remove the tart ring. Garnish the tart with fresh mango cubes, stabilized whipped cream, and fresh mint leaves just before serving for a fresh and colorful presentation.

Notes

  • Make sure to strain the mango purée to achieve a smooth, silky curd texture free of fibers.
  • Whisk constantly during cooking to prevent the egg yolks from curdling or scrambling.
  • Adding cold butter gradually while whisking off-heat creates a smooth, glossy finish for the curd.
  • Pressing plastic wrap onto the curd surface while chilling prevents an undesirable skin formation.
  • The tart is best prepared a day ahead to fully develop flavors and set properly.

Find it online: https://bitezly.com/mango-curd-tart-recipe-3/