Mango Curd Tart is a bright, tropical dessert that combines a buttery tart crust with silky-smooth mango curd. It’s vibrant, rich, and refreshingly tangy, with a bold mango flavor that shines through in every bite. Whether I’m hosting a spring brunch or just want something sunny and sweet, this tart always brings a splash of sunshine to the table.
Why You’ll Love This Recipe
I love this recipe because it’s both elegant and easy to make. The mango curd is velvety and luscious, with just the right balance of sweet and tart, and the crisp crust offers the perfect contrast. It’s a great alternative to lemon tarts and always looks impressive, especially with a garnish of fresh fruit on top.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the tart crust:
all-purpose flour
granulated sugar
salt
unsalted butter, cold and cubed
egg yolk
ice water
for the mango curd:
ripe mangoes (or mango puree)
egg yolks
granulated sugar
lemon juice
unsalted butter, cubed
pinch of salt
optional toppings:
fresh mango slices
toasted coconut
whipped cream
mint leaves
directions
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Make the crust: In a food processor or mixing bowl, I combine flour, sugar, and salt. I add the butter and pulse (or cut in) until the mixture resembles coarse crumbs. I mix in the egg yolk and ice water, just until the dough comes together.
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I shape the dough into a disk, wrap it in plastic, and chill it for 30 minutes.
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I roll out the chilled dough and press it into a tart pan with a removable bottom. I prick the bottom with a fork and chill again for 15 minutes.
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I preheat the oven to 375°F (190°C), line the crust with parchment paper and pie weights, and bake for 15 minutes. I remove the weights and bake for another 10–12 minutes, until golden. I let it cool completely.
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Make the mango curd: I puree the mango flesh until smooth (or use store-bought puree). In a saucepan, I whisk the mango puree, egg yolks, sugar, lemon juice, and salt over medium-low heat.
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I cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes).
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I remove it from heat and stir in the butter until melted and smooth. I strain the curd through a sieve for extra silkiness.
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I pour the mango curd into the cooled crust and smooth the top. I chill the tart for at least 2 hours, or until set.
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I garnish with fresh mango, coconut, or mint before serving.
Servings and timing
This recipe makes 8 slices. Prep time is 30 minutes, cook time is 25–30 minutes, and chill time is at least 2 hours.
Variations
Sometimes I add a bit of lime zest to the curd for a citrusy punch. I’ve also made it with a graham cracker crust when I want a quicker version. For an extra-decadent touch, I top it with whipped cream or a layer of mango glaze.
storage/reheating
I store the tart covered in the fridge for up to 4 days. It’s best served chilled. I don’t reheat this dessert—just slice and enjoy straight from the fridge.
FAQs
Can I use store-bought mango puree?
Yes, I use canned or frozen mango puree when fresh mangoes aren’t in season. Just make sure it’s 100% mango with no added sugar.
Can I use a premade tart shell?
Absolutely. When I’m short on time, a store-bought tart shell works perfectly and cuts down the prep.
How do I know when the curd is thick enough?
I cook it until it coats the back of a spoon and holds its shape when I run a finger through it. It will thicken more as it chills.
Is this tart very sweet?
It’s sweet with a nice tang from the lemon juice. I taste the curd before chilling and adjust with a splash more lemon if needed.
Can I freeze the tart?
I don’t recommend freezing it fully assembled, but I have frozen the crust and the curd separately with good results.
Conclusion
Mango Curd Tart is a tropical, creamy dessert that’s as delicious as it is stunning. With a buttery crust and silky mango filling, it’s the perfect treat for warm days or anytime I want something that feels a little extra special. Whether I top it with fruit or serve it as-is, this tart is a guaranteed showstopper.
Print
Mango Curd Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Total Time: 3 hours (including chill time)
- Yield: 8 slices
- Category: Dessert
- Method: Baked (crust), Stovetop (curd)
- Cuisine: Tropical, American
- Diet: Vegetarian
Description
This Mango Curd Tart is a vibrant, tropical dessert with a buttery tart crust and silky mango curd filling. Bursting with sweet, tangy mango flavor, this show-stopping tart is perfect for spring brunches, summer gatherings, or whenever you want a bright and refreshing treat.
Ingredients
- For the tart crust:
- 1 1/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons ice water
- For the mango curd:
- 1 1/2 cups ripe mango chunks or mango puree
- 4 egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- Pinch of salt
- 4 tablespoons unsalted butter, cubed
- Optional toppings:
- Fresh mango slices
- Toasted coconut
- Whipped cream
- Mint leaves
Instructions
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Make the crust: In a food processor or mixing bowl, combine flour, sugar, and salt. Add cold butter and pulse (or cut in) until the mixture resembles coarse crumbs. Add egg yolk and just enough ice water to bring the dough together.
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Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.
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Roll out the chilled dough and press into a tart pan with removable bottom. Prick the base with a fork and chill again for 15 minutes.
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Preheat oven to 375°F (190°C). Line crust with parchment and pie weights. Bake for 15 minutes, remove weights, and bake another 10–12 minutes until golden. Let cool completely.
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Make the mango curd: Puree mango until smooth. In a saucepan, whisk together mango puree, egg yolks, sugar, lemon juice, and salt. Cook over medium-low heat, stirring constantly, until thickened and it coats the back of a spoon (8–10 minutes).
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Remove from heat and stir in butter until smooth. Strain curd through a sieve for extra silky texture.
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Pour mango curd into cooled tart crust. Smooth the top and chill for at least 2 hours until set.
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Garnish with fresh mango, coconut, mint, or whipped cream before serving.
Notes
- Add lime zest for a zesty twist.
- Graham cracker crust can be used for a quicker option.
- Best served chilled; do not reheat.
- Crust and curd can be made ahead and stored separately.
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