Tropical Mango Curd Tart

This tropical mango curd tart brings a little sunshine to your table with its vibrant color and bold flavor. The combination of tangy mango curd nestled in a coconut graham cracker crust creates the perfect balance of sweet and refreshing that will transport you to an island getaway with each bite.

I first made this tart for a summer dinner party when I wanted something different from the usual berry desserts. The tropical flavor was such a hit that it has become my signature dessert whenever friends request something special.

Ingredients

• Graham cracker crumbs: form the base of our buttery crust providing that perfect crumbly texture
• Brown sugar: adds a caramel note that complements the mango beautifully
• Toasted coconut: brings tropical flair and subtle texture to the crust
• Canned mango puree: ensures consistent flavor use Kesar variety if possible for the most intense mango flavor
• Fresh lime zest and juice: balance the sweetness with bright acidity
• Egg yolks: create that silky smooth custard texture that makes curd so luxurious
• Unsalted butter: enriches both the crust and filling with richness

Step-by-Step Instructions

Prepare the crust:

Combine the graham cracker crumbs with toasted coconut brown sugar and salt in a bowl. The salt is crucial here as it balances the sweetness and enhances the coconut flavor. Pour in the melted butter and mix until every crumb is moistened and the mixture holds together when pressed.

Form the perfect shell:

Press the mixture firmly into your tart pan starting from the center and working outward then up the sides. Use the bottom of a measuring cup or glass to create an even compact base. The more firmly you press the less likely your crust will crumble when sliced.

Pre bake for stability:

Bake the crust for exactly 10 minutes at 350°F until it begins to smell fragrant and turns slightly golden. This short bake sets the crust without over browning it since it will go back in the oven with the filling.

Create the mango curd:

Whisk together mango puree lime zest juice vanilla sugar salt and egg yolks in your heatproof bowl until well combined. The mixture will look slightly frothy and bright orange. Place over the simmering water ensuring the bowl doesn't touch the water surface.

Master the water bath technique:

Stir constantly with a silicone spatula or wooden spoon scraping the bottom and sides of the bowl. This prevents any egg from scrambling and ensures even cooking. The process takes about 20 minutes and patience is key. The curd is ready when it coats the back of a spoon and holds a line when you run your finger through it.

Incorporate the butter:

Once thickened remove from heat and add butter one tablespoon at a time stirring until each piece is completely melted and incorporated. This gives the curd its signature glossy finish and velvety texture.

Bake to perfection:

Pour the curd into your prebaked crust and smooth the top with an offset spatula. Bake at the lower temperature of 325°F for 15 to 17 minutes. The filling should be set around the edges but still have a slight jiggle in the center like a cheesecake.

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The Kesar mango pulp is my secret weapon in this recipe. After trying several varieties I discovered this particular type offers the most intense mango flavor and beautiful color that makes this tart truly special. My family now requests this tart for every birthday celebration from spring through summer.

Storing Your Tart

The finished tart keeps beautifully in the refrigerator for up to three days covered loosely with plastic wrap. The crust will remain crisp and the filling will maintain its texture. For the best presentation add any meringue or fresh fruit garnishes just before serving.

Seasonal Variations

While canned mango puree allows you to make this tart year round you can create seasonal variations that showcase other tropical fruits. Try substituting passion fruit puree for part of the mango or adding fresh berries as a garnish in summer. During winter months a sprinkle of toasted coconut and dried mango can brighten the presentation.

Serving Suggestions

Serve this tart slightly chilled but not cold for the best flavor experience. The temperature change from refrigerator to room temperature intensifies the mango flavor. A small dollop of lightly sweetened whipped cream alongside provides a nice temperature and texture contrast.

The Science Behind Perfect Curd

The key to silky smooth mango curd lies in the slow cooking process. The gentle heat gradually thickens the egg yolks without scrambling them while the acidity from the lime juice helps set the proteins. The butter added at the end creates emulsion that gives the curd its signature glossy appearance and velvety mouthfeel.

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Recipe FAQs

→ What type of mango works best for this tart?

Kesar mango pulp is specifically recommended for this tart as it provides consistent flavor and texture. You can find it canned in most Indian grocery stores or online. If unavailable, you can substitute with Alphonso mango pulp or homemade puree from very ripe, sweet mangoes.

→ Can I make this tart ahead of time?

Yes! This tart is actually perfect for making ahead. The filled tart needs to chill for at least 4 hours, but can be refrigerated overnight. Add the garnishes just before serving for the freshest presentation. The completed tart (without meringue) will keep well refrigerated for up to 3 days.

→ How can I tell when the mango curd is properly thickened?

The mango curd is properly thickened when it coats the back of a spoon and maintains a clean line when you run your finger through it. This typically takes about 20 minutes of constant stirring over simmering water. The curd will continue to thicken as it cools and bakes in the tart shell.

→ Can I make this tart without coconut?

Yes, you can omit the coconut from the crust if desired. Simply replace the ½ cup of toasted coconut with an additional ½ cup of graham cracker crumbs and proceed with the recipe as directed. The tart will still be delicious, though it will lose some of its tropical flavor profile.

→ Is the meringue topping necessary?

The Swiss meringue topping is optional and adds visual appeal and textural contrast. The tart is still complete and delicious without it. Alternative garnishes include whipped cream, a dusting of powdered sugar, or simply the fresh mango slices, coconut flakes, and lime wedges.

→ Why is my tart filling not setting properly?

If your tart filling isn't setting properly, it might not have been cooked long enough during the curd-making process. The egg yolks need to reach a temperature where they thicken properly. Also, ensure you're baking the filled tart for the full 15-17 minutes and allowing adequate chilling time (at least 4 hours) for it to set completely.