Mango Curd Tart Recipe – Easy Tropical Dessert You’ll Love

Name: Mango Curd Tart Recipe – Tropical Dessert Made Easy
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 1 teaspoon kosher salt; ⅓ cup brown sugar; ½ cup unsweetened shredded coconut* toasted; 9 tablespoon unsalted butter melted; 1 ¼ cups canned mango puree Kesar mango pulp recommended**; 1 teaspoon vanilla extract; 4 tablespoon unsalted butter; ⅓ cup granulated sugar; 2 large limes zest and juice; pinch kosher salt; 6 egg yolks; 4 tablespoon unsalted butter; ½ batch swiss meringue recipe from Serious Eats; 2 tablespoon coconut chips or flakes; 1 lime sliced into wedges; 1 mango sliced thinly

The first time I made a Mango Curd Tart Recipe, I didn’t expect much honestly, I just wanted to use up a couple of overripe mangoes sitting on the counter. But somewhere between whisking the curd and sneaking that first spoonful, I realized… oh wow, this was going to be dangerous. The filling was bright and tangy but with that lazy, honeyed sweetness mangoes seem to carry from the sun itself.

And the crust? Buttery, crumbly, with just a hint of coconut so it whispers “beach holiday” without hitting you over the head. You take one bite, and before you know it, the slice is gone, and you’re already calculating whether anyone will notice if you claim a second piece. (Spoiler: they notice, but they forgive you.)

Fresh mango curd tart Recipe with a cut slice and mint garnish — Mango Curd Tart Recipe – Tropical Dessert Made Easy 13

This Mango Curd Tart Recipe is the kind of dessert that makes people think you’ve been secretly training at a patisserie. It’s not fussy, but it delivers that perfect contrast crisp crust, silky mango curd, and a pop of citrus. Even better? It works just as well with good-quality frozen mango pulp, meaning you can pull this recipe out in the middle of winter when you need a little tropical escape.

Stick around and I’ll guide you through my step-by-step Mango Curd Tart Recipe process from prepping that golden crust to making a curd that sets like a dream and share a few tricks I wish I’d known the first time.

Table of Contents

Ingredients for the Perfect Mango Curd Tart Recipe

For the Salted Coconut Graham 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 Filling

1 ¼ cups canned mango puree (Kesar mango pulp recommended)
1 teaspoon vanilla extract
4 tablespoons unsalted butter
⅓ cup granulated sugar
2 large limes, zested and juiced
Pinch of kosher salt
6 large egg yolks

For the Garnish

½ batch Swiss meringue (optional)
2 tablespoons coconut chips or flakes
1 fresh mango, thinly sliced
1 lime, cut into wedges

Ingredient Notes:

If you can’t find fresh ripe mangoes, use high-quality frozen pulp it won’t compromise the flavor of this Mango Curd Tart Recipe.
For a gluten-free version, swap the graham crackers for gluten-free biscuits.
Kesar mango pulp gives a richer color and sweeter flavor, but Alphonso works beautifully too.
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Step-by-Step Instructions for Mango Curd Tart Recipe

1. Preheat the Oven

Set your oven to 350°F (175°C). It’s always better to start with a fully preheated oven for even baking especially with crumb crusts that need that quick set.

2. Make the Crust

In a mixing bowl, combine graham cracker crumbs, kosher salt, brown sugar, and toasted coconut. Pour in the melted butter and stir until the mixture looks like wet sand.

Tip: If you pinch it between your fingers and it holds shape, it’s ready.

3. Press and Bake the Crust

Transfer the crust mixture into a 9-inch tart pan. Use the back of a spoon or a flat tamper to press it firmly across the base and up the sides. Bake for 10 minutes, then remove and let cool slightly. Reduce oven temperature to 325°F (160°C).

4. Prepare the Mango Curd

In a heatproof bowl, whisk together mango puree, lime zest, lime juice, vanilla, sugar, salt, and egg yolks. Place the bowl over a pan of simmering water (double boiler method) and stir constantly for about 15–20 minutes, until the mixture thickens enough to coat the back of a spoon.

Stir in butter, one tablespoon at a time, until smooth.

5. Fill and Bake

Pour the curd into the cooled crust, smoothing the top with a spatula. Bake for 15–17 minutes just until the edges look set and the center still has a slight wobble.

6. Cool and Chill

Let the tart cool to room temperature, then refrigerate for at least 4 hours (overnight is even better) to help the curd set completely.

7. Garnish and Serve

Before serving, top with meringue, fresh mango slices, coconut flakes, and lime wedges for a tropical finish.

How do I know when my mango curd is ready?
If it coats the back of a spoon and you can run your finger through it, leaving a clean line, it’s ready to come off the heat. Overcooking can cause the curd to scramble, so watch closely.

Individual mango curd tart with fresh mango and mint on top — Mango Curd Tart Recipe – Tropical Dessert Made Easy 14

Pro Tips for a Foolproof Mango Curd Tart Recipe

Even the most forgiving Mango Curd Tart Recipe can betray you if you skip a step. I’ve been there once thought I could speed things up and ended up with a runny, lopsided tart that only my dog appreciated. Here’s what actually works.

Keep the Crust from Going Soggy

Moisture sneaks in faster than you think. Toast the coconut until golden before mixing it into the crust it dries it out and adds a nutty punch. I also press the crust firmly and, on fussy days, brush it with egg white before baking. It’s a tiny step, but it buys you insurance against sogginess.

Take Your Time with the Curd

The filling is the heart of this Mango Curd Tart Recipe, and heat control is everything. Use a double boiler so the eggs never see direct flame. Stir slowly, almost lazily, but never stop. High heat might tempt you if you’re in a rush, but that’s a shortcut straight to scrambled eggs.

Trust the Wobble

Pull the tart from the oven when the edges are set but the center still wobbles just a little. It’ll firm up as it cools patience here pays off.

Make It the Night Before

Funny enough, this Mango Curd Tart Recipe actually improves overnight. The curd settles into a silkier texture, and the flavors seem to deepen. Just keep it covered so fridge smells don’t crash the party.

Why does my mango curd sometimes stay runny?
Usually, it’s undercooked. It should visibly thicken before you add butter. If it’s already cooled and still too loose, reheat gently and whisk until it reaches the right texture.

Variations & Substitutions for Mango Curd Tart Recipe

One of the reasons I love a Mango Curd Tart Recipe is how forgiving it is. You can swap things in and out without completely wrecking the final result although, yes, I’ve done that too.

Some days, I don’t even have mangoes (tragic, I know), so I’ll grab passion fruit pulp from the freezer. It’s sharper, almost puckery, but it works. Pineapple puree is another backup sweeter, more mellow, but still sunny enough to keep the tropical vibe alive. If I’m feeling bold, I mix mango with papaya. The color deepens, the flavor changes just enough to make people wonder what’s in it.

For a dairy-free version, coconut oil or plant-based butter can replace the dairy butter in both the crust and curd. The texture shifts slightly less creamy but honestly, with the mango front and center, most won’t notice.

And sometimes, I like to mess with the spice cabinet. A whisper of cardamom or even fresh ginger can wake up the flavors in a Mango Curd Tart Recipe like nothing else. If you’re making a gluten-free crust, almond flour mixed with coconut works surprisingly well.

Bottom line? Once you’ve nailed the basics of this Mango Curd Tart Recipe, you can treat it like a canvas. The tropical core stays, but the details are yours to play with.

Whole mango curd tart with fresh mango slices and mint garnish — Mango Curd Tart Recipe – Tropical Dessert Made Easy 15

Conclusion – Mango Curd Tart Recipe

At the end of the day, a Mango Curd Tart Recipe isn’t just about baking it’s about bottling up sunshine and serving it in slices. Whether you’ve used fresh mangoes at their peak or pulled out a can of golden pulp in the middle of winter, the result is the same: bright flavor, creamy texture, and that little moment of joy when the fork cuts through the curd.

I’ve made this tart for casual Sunday lunches, birthday dinners, and even on nights when I just needed a pick-me-up. Every time, it gets the same reaction: silence for the first bite, then the inevitable “Can I have the recipe?” That’s when you know you’ve nailed it.

So, keep this Mango Curd Tart Recipe in your back pocket. Play with the variations, serve it chilled, and watch it disappear faster than you expect. It’s the kind of dessert that turns an ordinary day into something worth remembering.

More Sweet Inspiration From My Kitchen
If you enjoy tropical flavors, you might also love my Honey Lavender Ice Cream for a floral-sweet twist. For a creamy, citrusy dessert that’s just as refreshing, try the Lemonade Sorbet Recipe. And if you’re in the mood for something rich but still fruit-forward, my Bananas Foster Recipe is an instant crowd-pleaser.

FAQ– Mango Curd Tart Recipe

How long can I store a Mango Curd Tart Recipe?

In my kitchen, it rarely lasts beyond two days because people keep “just slicing a sliver” until it’s gone. But officially, if covered well, it keeps in the fridge for up to 4 days. The crust stays firm for the first 48 hours; after that, it softens slightly but still tastes amazing.

Can I freeze a Mango Curd Tart Recipe?

Yes, but with a caveat: the texture changes. The curd can become a little looser after thawing. If you freeze it, wrap it tightly in cling film, then foil, and thaw in the fridge overnight.

Why did my curd split while cooking?

Usually, that’s from heat that’s too high or not stirring enough. Curd likes gentle coaxing low heat and constant motion. If it does split, you can sometimes save it by whisking in a tablespoon of cold butter off the heat.

Can I make this dessert without fresh mangoes?

Absolutely. In fact, a lot of my Mango Curd Tart Recipe batches use canned mango pulp, especially Kesar or Alphonso. The flavor is consistent, and it saves peeling and pitting.

Mango Curd Tart Recipe – Tropical Dessert Made Easy