Made with a creamy and fruity mango curd filling this Mango Curd Tart recipe is easy to make and delicious. The mango filling is complemented with by a buttery coconut press-in tart crust. The tart is baked until the filling is set and once it has cooled it’s topped with fresh mango, raspberries, and whipped cream. This tart is a delight to make and serve to friends and family.
I love making fruit curds, and when I made mango curd, this tart was the first dessert I made with it.
The bright color and fruity flavor of this tart are perfect for entertaining and will impress your family and friends. Their oohs and aahs will fill the room as they bite into the creamy fruity mango curd and the buttery, coconut crust.
Why You’ll Love This Recipe
- First, the mango curd. It's like sunshine on a spoon, bursting with the sweet-tart tang of fresh mangoes.
- And then, the crust. A buttery embrace infused with the subtle whisper of coconut, it's the perfect counterpoint to the mango's vibrancy. Each bite is a textural delight, the crumbly flakes giving way to the creamy curd in a way that's simply heavenly.
- But it's not just about the taste. This mango curd tart is a showstopper. Its golden beauty will grace any dessert table, transforming your kitchen into a tropical paradise.
Mango Curd Tart Ingredients
This delicious tart consists of two recipes: a coconut cookie crust and a mango curd. Here are the ingredients you'll need.
- Mango Puree: In my recipe testing I found that mango puree provided the flavor and texture I was looking for in this curd. There is a list of resources in the recipe card if you can't find mango puree locally.
- Granulated Sugar: Sugar adds sweetness, but the main purpose of the sugar is to combine with the eggs to create a creamy custard. The sugar breaks up the protein clumps in the eggs, which results in raising the temperature in which the eggs set. Permitting the egg proteins to set slow and disperse with the other ingredients results in a smooth and creamy mango curd.
- Fresh Lemon Juice: The lemon juice adds a little tartness to the curd and complements the sweetness of the mango.
- Large Eggs and Egg Yolks: The eggs add flavor, thicken the curd and create a creamy texture. They also make a stable emulsion - meaning the curd won't separate or break apart when it cools.
- Unsalted Butter: Butter adds richness to the curd and helps make the curd satiny smooth. If you are allergic to dairy you can make the curd without butter. It will be a little less creamy, but still taste delicious.
Coconut Tart Crust
- Unbleached All-Purpose Flour: Provides the structure for the dough.
- Granulated Sugar: Adds sweetness to the dough and helps the dough come together quickly.
- Sweetened Shredded Coconut: The coconut pairs well with the mango; and the sweetened coconut adds a nice chewiness to the crust.
- Unsalted Butter: Use butter that tastes good because the flavor will be prominent in the final crust.
- Unsalted Kosher: The salt balances and elevates all the other flavors
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make the Mango Curd Tart
Start by measuring out all your ingredients so that as the tart crust is baking you can quickly start making the mango curd and have it ready to add to the tart crust when it finishes baking.
Make Ahead: The tart crust can be made a day in advanced and stored at room temperature wrapped in plastic wrap until you're ready to add the curd. The mango curd can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
Step 1: Place the flour, sugar, shredded coconut, and salt in a medium-sized bowl and whisk to combine.
Step 2: Add the hot melted butter to the dry ingredients and stir together with a silicone spatula until no white bits of flour remain.
Make sure the butter is hot or very warm when it is added to the dry ingredients. Hot butter will make the dough more pliable and easy to work with.
If the butter is too cool when it's added to the dry ingredients the dough will not come together as easily, be crumbly and harder to press into the pan in an even layer.
Step 3: Stir the ingredients together until the dough comes together. It should be soft, but not sticky.
Step 4: While the dough is still warm a portion of the dough into the sides of the tart pan. Once that is done press the remaining dough into the bottom of the pan.
Step 5: Use the bottom and straight side of a dry measuring cup to smooth the bottom and sides of the dough.
Step 6: Prick the crust with the tines of a fork. This step will keep the crust from rising too much as it bakes. The holes will allow the steam to escape.
Step 6: Bake the crust for 25-30 minutes until it is a light golden brown. The crust must be thoroughly baked to ensure it doesn't fall apart from the weight and moisture of the mango filling.
Step 7: While the tart crust is baking, make the mango curd.
Step 8: When the crust is done baking remove it from the oven.
Step 9: If making the tart the same day fill the crust with the warm mango curd and return it to the oven. Bake it for 15 minutes to set the filling.
Step 9: If making the tart the same day fill the crust with the warm mango curd and return it to the oven.
Step 10: Bake the tart for 15 minutes to set the filling. Remove it from the oven and let it cool to room temperature.
Step 11: Once the tart has completely cooled place it in the refrigerator until completely chilled.
How to Store the Tart
Because the mango curd filling is essentially a custard the tart shouldn’t be stored at room temperature once it has cooled down.
Cover the top with wax paper or plastic wrap and store it in the refrigerator for 3-4 days. When ready to serve the tart, remove it from the refrigerator right before serving and don’t let it sit at room temperature for more than 2 hours.
- Use a kitchen scale to weigh the dry ingredients to ensure accuracy. If too much flour is used it will result in a dry crust that will easily crack.
- Use an instant-read thermometer to check the temperature of the curd and the Swiss meringue to ensure you cook both long enough, but don't overcook them.
- Make sure the butter is either hot or very warm when added to the dry ingredients for the tart crust. This will make it easier to combine with the other ingredients and make the dough more pliable as it is pressed into the pan.
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If You Like This Recipe, Try These Recipes
Mango Curd Tart with a Coconut Crust
Coconut Tart Crust
- 1 1/3 cups (189 grams) unbleached all-purpose flour
- 5 tablespoons (63 grams) granulated sugar
- 1/4 cup (21 grams) sweetened shredded coconut
- 1/2 teaspoon kosher salt
- 11 tablespoons (155 grams) unsalted butter melted
- 1 cup (268 grams) mango puree
- 1/2 cup (100 grams) granulated sugar (plus 2 tablespoons to adjust sweetness of curd)
- 4 large (80 gram) egg yolks
- 2 large (100 grams) eggs
- 4 tablespoons (56 grams) unsalted butter room temperature
Mango and Raspberry Garnish
- 1 large mango
- 1 cup fresh raspberries
- The mango curd can be made up to 7 days in advance and stored in an airtight container in the refrigerator. Remove the curd from the refrigerator 1 hour before baking it in the tart crust.
- The coconut crust can be made 1 day in advance and wrapped in plastic wrap after it has cooled.
- If making the tart crust and mango curd in the same day, measure out all your ingredients before starting.
Make the Coconut Tart Crust
- Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.
- Place the flour, sugar, and salt together to the bowl and whisk the ingredients together. Add the sweetened coconut and whisk to distribute the coconut. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.
- Using your hands, press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your fingers to ensure an even thickness across the bottom and around the sides.
- Place the tart pan on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust turns golden brown and is firm to touch, 25-30 minutes, rotating pan halfway through baking.
- While the tart is in the oven, make the mango curd.
- Remove the tart crust from the oven. Add the mango curd to the tart shell, smooth the top with an offset spatula and return it to the oven. Bake the tart for 15 minutes to set the curd filling.
- Let the tart cool to room temperature then chill it for 1-1/2 hours before serving. When ready to serve it decorate the top with sliced mango and raspberries.
Make the Mango Curd
- Place a strainer over a large bowl, near the stove. Use a 2 or 3-quart non-reactive saucepan for this fruit curd.
- Place the mango puree, lemon juice, and sugar in the saucepan and whisk until well combined. Taste the mixture. If you want it a little sweeter, add 1 or 2 additional tablespoons to adjust the sweetness, but don’t make it too sweet. The final curd should be slightly tart.
- Add the eggs yolks and whole eggs and whisk until it is well blended.
- Cook the mixture over medium-low heat, whisking constantly until the mixture is thickened and reaches a temperature of 185°F. It should coat the back of wooden spoon and leave a visible trail when you run your finger through it. I recommend using an instant read thermometer to check the temperature.
- When the mixture has thickened and reached temperature remove the saucepan from heat and whisk in the butter 1 tablespoon at a time. Wait until the butter is fully incorporated before adding the next tablespoon.
- Pour the mango curd into the strainer and press it through the strainer with a spatula or the back of a large spoon.
- If not using the mango curd right away, cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.
Storing to the Tart
- Without the fruit cover the top of the tart with wax paper or plastic wrap and store it in the refrigerator for 3-4 days. When ready to serve the tart, remove it from the refrigerator right before serving, and don’t let it sit at room temperature for more than 2 hours.
- Once the fruit garnish is added the tart can be stored in the refrigerator for up to 2 days.