Pin it
This dreamy mango curd tart brings you the perfect combo of tropical fruit sweetness and zippy citrus, all cozied up in a golden coconut and graham cracker crust. The ultra-smooth, sunshiny mango layer makes every get-together feel instantly more festive.
This tart happened because I grabbed a can of mango pulp at my favorite international market. It started as a little experiment but now whenever summer rolls in, my friends ask me to make it again and again.
Delectable Ingredients
- Brown sugar: Adds a nice touch of caramel flavor to balance the tangy filling
- Egg yolks: Give the curd a super silky and rich texture that holds up when baked
- Fresh lime juice: Brings brightness that keeps the mango from tasting too heavy
- Kesar mango pulp: Delivers that stunning color and perfect sweetness every single time
- Graham cracker crumbs: Crunchy, simple base that plays so well with tropical flavors
- Toasted coconut: Takes things up a notch with a nutty crunch that screams ‘vacation’
Easy How-To Guide
- Chill for Sliceable Perfection:
- Once it’s out of the oven, let it cool at room temp, then pop in the fridge for at least 4 hours, preferably overnight. This wait is totally worth it for firm slices and melded flavors.
- Bake to Finish:
- Spoon the mango curd into your ready crust and even out the top. Bake around 15 minutes, until sides set up but the middle has a wobble. It sets up more as it chills.
- Butter Makes It Shine:
- Take your mixture off the heat and stir in the butter a chunk at a time, letting each one melt completely before adding another. This makes the curd dreamy and glossy.
- Make It Velvety:
- Set your bowl over simmering water, making sure it doesn’t touch the water. Whisk for about 20 minutes until thick and the curd coats your spoon. Take your time so it doesn’t turn out runny.
- Mix Up the Curd:
- Lower oven temp to 325°F. Put mango pulp, lime zest, juice, vanilla, sugar, salt, and egg yolks into a heatproof bowl. Whisk until it’s smooth and no egg streaks are left. It’ll look thin and runny at first.
- Get the Crust Golden:
- Bake the empty crust 10 minutes till it smells nutty and barely gold on the edges. If it slumps, give it a gentle press back in shape while warm, so it stays crisp even with the filling.
- Press in Your Shell:
- Dump crust mix into a 9-inch tart pan. Use your fingers or a measuring cup to press flat on the bottom first, then up the sides. You’re aiming for ¼-inch thick with tidy edges all around.
- Crust Assembly Time:
- Fire up your oven to 350°F. Stir together graham crumbs, salt, and brown sugar. Toast coconut until it’s golden and smells amazing, then toss it into the mix. Pour melted butter over and stir it up until it looks like wet sand.
Pin it
The best part for me is that first bite—smooth mango curd against that toasty coconut crunch. The first time I brought this to a family get-together, my uncle who never touches dessert lost all willpower after one slice, then had seconds and thirds. He said it reminded him of his mango-tasting adventures in southern India.
Best Mango Choices
If you want to use fresh mango, go for ones like Ataulfo or Alphonso. They’re sweeter and super creamy. Pick ripe ones that feel a bit soft and smell fruity at the stem. Blend up 3 or 4 peeled mangos and strain them so there’s no tough bits left—pure sunshine in a bowl.
Stress-Free Prep Tips
Honestly, this is one of those treats that taste even better the next day. You can make the crust and stash it in the fridge for up to three days before baking. The finished tart chills happily for five days. Add your fancy toppings right before serving so they stay fresh. If you’re doing a meringue, torch it close to serving time for max wow factor.
Serving Made Easy
Let the tart warm up a bit from the fridge so the flavors pop. Lightly whipped cream or coconut cream will never go wrong. If you want to impress, torch some meringue on top. For dinner parties, cut into slices and serve up with some mango and a scoop of coconut sorbet on the side.
Simple Swaps
This tart is totally flexible. If you’re out of coconut, use some toasted chopped nuts in the crust. To go gluten-free, just grab gluten-free graham or digestives. No lime? Lemon works too—even if lime really amps up the mango. If you want to add a grown-up twist, stir in a couple spoons of dark rum to the curd before baking.
Pin it
Frequently Asked Questions
- → Why’s this crust different?
This one uses coconut that’s been toasted, browned sugar, a pinch of salt, and graham cookie crumbs. Makes every bite extra crunchy and super flavorful.
- → Can fresh mango go in?
You sure can. Blitz fresh mango until smooth. Just make sure it’s nice and thick so the curd sets up right.
- → When is my mango curd thick enough?
If your mango curd feels like pudding and sticks to the back of your spoon after lots of stirring over gentle heat, you’re good to go.
- → Can I prep this ahead?
Go for it! Chill your finished tart for minimum 4 hours or just leave it overnight. That’s how you get the best taste and texture.
- → How do I make it look pro?
If you want a show-stopper, dollop or swirl browned meringue on top. Add mango slices, sprinkle coconut flakes, and tuck in a bit of lime for a fresh kick.