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 – Easy Tropical Dessert You’ll Love

Description

This Mango Curd Tart is a tropical dream! With a buttery crust and creamy, tangy mango curd filling, it’s the perfect balance of sweet and refreshing. A stunning dessert that’s surprisingly easy to make!

Ingredients

Scale

Salted coconut graham cracker crust

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

Mango curd

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

Garnish

½ batch swiss meringue recipe from Serious Eats
2 tablespoon coconut chips or flakes
1 lime sliced into wedges
1 mango sliced thinly

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Instructions

Preheat the Oven: Set it to 350°F.
Make the Crust: Combine graham cracker crumbs, salt, brown sugar, and coconut in a bowl. Mix in melted butter.
Form the Crust: Press the mixture into a 9-inch tart or pie pan, covering the bottom and sides evenly.
Bake the Crust: Bake for 10 minutes, then adjust the shape if needed while it’s still warm.
Prepare the Mango Curd: Lower oven temperature to 325°F. Combine mango puree, lime zest, juice, vanilla, sugar, salt, and egg yolks in a heat-proof bowl.
Cook the Curd: Place the bowl over simmering water and stir constantly until it thickens, about 20 minutes. Mix in butter until smooth.
Bake the Tart: Pour the curd into the crust, smooth the top, and bake for 15-17 minutes until set. Let it cool to room temperature, then chill for at least 4 hours or overnight.
Decorate and Serve: Garnish with toasted meringue, fresh mango slices, coconut, and lime, if desired.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 410kcal
Sugar: 20g
Sodium: 240mg
Fat: 23g
Saturated Fat: 14g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 135mg