There’s something magical about the bright, tropical sweetness of mangoes—and this Mango Curd Tart captures that magic perfectly. Creamy, silky mango curd nestled in a buttery, crisp crust makes every bite feel like sunshine on a plate.
The golden color alone is enough to brighten your day, but the real star is the luscious tangy-sweet flavor that keeps you coming back for more. While it’s a natural summer favorite, the tart can be enjoyed year-round thanks to frozen or canned mango pulp (Kesar pulp is especially delicious!).
Best of all, it looks impressive but is surprisingly simple to make—no hours in the kitchen required.
Why You’ll Love This Recipe
✨ Tropical flavors – Sweet, creamy mango curd with a citrusy lime kick.
✨ Easy to make – Blend, bake, chill, and you’re done.
✨ Versatile – Swap in passion fruit, pineapple, or lime for fun variations.
✨ Showstopper – Elegant presentation with minimal effort.
Mango Curd Tart Ingredients
For the Salted Coconut Graham Crust
- 1 ½ cups graham cracker crumbs
- 1 tsp kosher salt
- ⅓ cup brown sugar
- ½ cup toasted unsweetened shredded coconut
- 9 tbsp unsalted butter, melted
For the Mango Curd
- 1 ¼ cups mango puree (Kesar pulp recommended)
- Zest & juice of 2 limes
- ⅓ cup granulated sugar
- Pinch kosher salt
- 6 large egg yolks
- 5 tbsp unsalted butter
- 1 tsp vanilla extract
Optional Garnishes
- Swiss meringue
- Toasted coconut flakes
- Fresh mango slices
- Lime wedges
How to Make Mango Curd Tart
- Prepare the crust
- Preheat oven to 350°F.
- Mix graham crumbs, salt, sugar, and coconut. Stir in melted butter.
- Press into a 9-inch tart pan and bake for 10 minutes until golden.
- Cook the mango curd
- Reduce oven to 325°F.
- In a heatproof bowl, whisk mango puree, lime zest/juice, sugar, salt, and egg yolks.
- Place over simmering water (double boiler) and stir until thick, about 15–20 minutes.
- Remove from heat and whisk in butter until smooth.
- Fill & bake
- Pour curd into baked crust. Smooth the top.
- Bake 15–17 minutes, until just set. Cool, then refrigerate 4 hours or overnight.
- Garnish & serve
- Top with meringue, coconut, and fresh fruit before serving.
Nutrition (per slice, 1 of 10)
- Calories: 410
- Carbs: 45g
- Protein: 5g
- Fat: 23g
- Sugar: 20g
Tips & Variations
- Keep the crust crisp: Make sure your curd isn’t too runny before baking.
- Make ahead: Perfect for prepping a day early—flavors deepen overnight.
- Seasonal swaps: Try passion fruit, pineapple, or lemon for a twist.
Final Thoughts
This Mango Curd Tart is the ultimate tropical dessert—bright, tangy, creamy, and unforgettable. It’s indulgent yet approachable, making it just as perfect for a casual family treat as it is for a special occasion centerpiece.