Description
This Mango Curd Tart recipe features a toasted coconut graham cracker crust filled with luscious, silky mango curd made from fresh mango purée, egg yolks, lime juice, and butter. The tart is chilled to perfect set and garnished with fresh mango cubes and mint leaves for a tropical, refreshing dessert that’s bursting with vibrant flavors and smooth texture.
Ingredients
Scale
For the Toasted Coconut Crust:
- 1 ½ cups Graham Cracker Crumbs (approx. 10–12 full sheets finely ground)
- ¼ cup Unsweetened Shredded Coconut (finely chopped)
- 2 tbsp Granulated Sugar
- 5 tbsp Unsalted Butter, melted
- Pinch of Fine Salt
For the Silky Mango Curd:
- 1 ¼ cups Smooth Mango Purée (approx. 2 large ripe mangoes, strained)
- 6 Large Egg Yolks
- ½ cup Granulated Sugar
- ¼ cup Fresh Lime Juice (approx. 2 limes)
- 6 tbsp Unsalted Butter, cold and cubed
- 1 tsp Lime Zest, finely grated
- Pinch of Sea Salt
Optional Finishing Toppings:
- Fresh Mango Cubes, peeled and pitted
- Whipped Cream (stabilized with a little powdered sugar)
- Fresh Mint Leaves
Instructions
- Prepare the Crust: Combine the graham cracker crumbs, shredded coconut, sugar, and salt in a mixing bowl. Stir in the melted butter until the mixture holds together when pressed. Firmly press the crust mixture into the bottom and sides of a 9-inch tart pan. Bake at 350°F (175°C) for 10–12 minutes until the crust is dark golden brown. Remove from oven and allow to cool completely.
- Make the Mango Purée: Puree fresh mango flesh in a blender until smooth. Pass the purée through a fine-mesh sieve to remove any fibers, resulting in a silky texture. Measure out exactly 1 ¼ cups of the strained mango purée for the curd.
- Cook the Mango Curd: In a heavy saucepan over medium-low heat, whisk together the mango purée, egg yolks, sugar, and lime juice. Cook constantly whisking for 8–10 minutes until the mixture thickens enough to coat the back of a spoon, taking care not to let it boil.
- Finish the Curd: Remove the saucepan from heat. Stir in the lime zest and sea salt. Gradually whisk in the cold, cubed butter two pieces at a time, waiting for each piece to melt completely before adding the next. This step creates a stable, glossy emulsion and smooth texture.
- Assemble the Tart: Pour the warm mango curd into the cooled tart crust. Press plastic wrap directly onto the surface of the curd to prevent a rubbery skin from forming.
- Chill and Serve: Refrigerate the tart for at least 4 hours or ideally overnight to set the curd. Just before serving, remove the tart ring and garnish with fresh mango cubes, whipped cream, and mint leaves if desired.
Notes
- Using only egg yolks creates a richer, more velvety curd with less water content than whole eggs.
- Cold butter is essential when incorporating into the curd to create a smooth, glossy finish without breaking.
- Pressing plastic wrap onto the curd surface prevents formation of an undesirable skin.
- The crust can be stored airtight for a few days, but the tart is best served the day after assembly.
- For a citrus twist, lime juice is preferred over lemon for a more tropical flavor profile.
Keywords: Mango curd tart, toasted coconut crust, mango dessert, tropical tart, homemade tart recipe