Mango Curd Tart Dessert (Print)
Creamy mango curd sits on a buttery coconut crust—tropical flavors and citrus balance in every bite.
# Ingredients:
→ Salted coconut graham cracker crust
01 -
1 ½ cups graham cracker crumbs
02 -
1 teaspoon kosher salt
03 -
⅓ cup brown sugar
04 -
½ cup unsweetened shredded coconut, toasted
05 -
9 tablespoons unsalted butter, melted
→ Mango curd
06 -
1 ¼ cups canned mango puree (Kesar mango pulp recommended)
07 -
1 teaspoon vanilla extract
08 -
4 tablespoons unsalted butter
09 -
⅓ cup granulated sugar
10 -
2 large limes, zest and juice
11 -
Pinch of kosher salt
12 -
6 egg yolks
13 -
4 tablespoons unsalted butter
→ Garnish
14 -
½ batch Swiss meringue (recipe from Serious Eats)
15 -
2 tablespoons coconut chips or flakes
16 -
1 lime, sliced into wedges
17 -
1 mango, sliced thinly
# Steps:
01 -
Set the oven to 350°F.
02 -
Combine graham cracker crumbs, salt, brown sugar, and toasted coconut in a medium bowl. Mix in melted butter until evenly coated.
03 -
Press the crust mixture into the bottom and sides of a 9-inch tart or pie pan, ensuring an even layer.
04 -
Bake the crust for 10 minutes. Adjust its shape if needed while it is still warm.
05 -
Lower the oven temperature to 325°F. In a heatproof bowl, combine mango puree, lime zest, lime juice, vanilla extract, sugar, salt, and egg yolks.
06 -
Place the bowl over simmering water. Stir the mixture constantly for about 20 minutes until it thickens. Mix in butter until smooth.