Mango Curd Tart Dessert

This Mango Curd Tart is a sunny treat for anyone craving a dessert that is cheerful and exotic. The buttery graham crust pairs with a silky mango curd that barely needs any effort yet feels like a showstopper. When ripe mangos are in season I reach for this tart every time and serve it to friends at summer get-togethers.

Ingredients

• Graham cracker crumbs: give the crust a cookie-like crunch look for fresh packages without off smells
• Kosher salt: brightens flavors in both crust and curd a fine sea salt works too
• Brown sugar: adds depth of sweetness look for deep golden color for molasses notes
• Unsweetened shredded coconut: toasts up nutty and fragrant buy from bulk bins for freshness
• Unsalted butter: lends richness and helps bind crust and curd European style butter is a bonus
• Canned mango puree: offers year-round mango flavor Kesar pulp gives the boldest color and taste
• Vanilla extract: rounds out the fruitiness use pure vanilla for best result
• Granulated sugar: gives the curd its smooth sweetness
• Limes zest and juice: delivers tang buy ones that feel heavy for juiciness
• Pinch kosher salt: keeps flavors balanced
• Egg yolks: create a plush custard texture use farm fresh if possible
• Garnishes like swiss meringue coconut chips fresh lime and sliced mango: add eye-catching flair and creamy contrast

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit Give it ten minutes to reach temperature for even baking

Make the Crust:

In a medium bowl mix graham cracker crumbs salt brown sugar and shredded coconut together till combined Stir in melted butter making sure the crumbs are thoroughly moistened

Form the Crust:

Press the crumb mixture into your nine inch tart pan using fingers or a wood tamper Ensure an even layer across the base and sides Press firmly to help the crust hold together

Bake the Crust:

Place pan on a middle rack and bake for ten minutes When done check edges If the crust has shifted gently shape it again while still warm with the back of a spoon Set on a rack to cool

Prepare the Mango Curd:

Lower oven temperature to three hundred twenty five degrees Fahrenheit In a large heatproof bowl combine mango puree lime zest lime juice vanilla sugar salt and egg yolks Mix well until smooth and blended

Cook the Curd:

Set the bowl over a saucepan with simmering water making sure bottom does not touch the water Whisk constantly for about twenty minutes until thick and glossy Remove from heat and blend in butter until curd is silky

Fill and Bake:

Spread curd evenly into cooled tart shell Smooth the top using an offset spatula Bake tart for five to eight minutes to set the filling

Cool and Chill:

Allow tart to cool at room temperature for thirty minutes Transfer to refrigerator and chill for at least two hours so curd fully sets

Garnish and Serve:

Top chilled tart with swirls of swiss meringue sprinkle coconut flakes and decorate with mango slices and lime wedges Slice and enjoy chilled for best flavor

Save

Storage Tips

Once fully chilled cover the tart with plastic wrap or store in an airtight container It keeps well in the refrigerator for up to three days The crust stays crisp for the first day or two if you wait to garnish just before serving Freezing is not recommended as the curd texture can become grainy after thawing

Ingredient Substitutions

No canned mango puree Try blending fresh ripe mangos with a squeeze of lime until perfectly smooth You can swap the graham crackers for digestive biscuits or even vanilla wafers Coconut can be skipped if you prefer a classic base

Save

Serving Suggestions

Serve chilled with extra whipped cream or greek yogurt for a simple look For special occasions pipe meringue stars and use toasted coconut flakes The bright color pairs beautifully with berries on the side

Cultural and Historical Context

Curd tarts are rooted in British baking and often use citrus but here the mango elevates things with an Indian American twist Kesar mango is prized in India for its perfumed flavor and deep color which makes this recipe a fun way to bring global flavors to the table

Recipe FAQs

→ What type of mango is best for the curd?

Kesar mango pulp is recommended for its deep color and natural sweetness, but any smooth, canned mango puree works well.

→ Can the tart crust be made ahead?

Yes, the coconut-graham cracker crust can be baked in advance and kept covered at room temperature for up to two days.

→ How can I tell when the curd is thick enough?

The curd should coat the back of a spoon and leave a clear trail when a finger is drawn through it, signaling it's ready to come off the heat.

→ Is it necessary to bake the mango curd filling?

No, the mango curd thickens gently over simmering water before going into the crust—no further baking is required after assembly.

→ What garnishes pair well with this tart?

Fresh mango slices, toasted coconut flakes, and soft peaks of meringue provide texture, flavor, and a tropical look.

→ Can I substitute another citrus for lime?

Yes, lemon or even orange zest and juice may be used, though lime adds a unique brightness that complements mango particularly well.