Mango Curd Tart with Toasted Coconut Crust Recipe
This Mango Curd Tart recipe features a toasted coconut graham cracker crust filled with a luscious, silky mango curd made from fresh mango purée, egg yolks, lime juice, and cold butter for a glossy finish. Finished with fresh mango cubes, whipped cream, and mint, it’s a tropical dessert perfect for warm-weather gatherings or anytime you crave a refreshing, fruity treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Toasted Coconut Crust:
- 1 ½ cups Graham Cracker Crumbs (approx. 10–12 full sheets finely ground)
- ¼ cup Unsweetened Shredded Coconut (finely chopped)
- 2 tbsp Granulated Sugar
- 5 tbsp Unsalted Butter, melted
- Pinch of Fine Salt
For the Silky Mango Curd:
- 1 ¼ cups Smooth Mango Purée (approx. 2 large ripe mangoes, strained through fine-mesh sieve)
- 6 Large Egg Yolks
- ½ cup Granulated Sugar
- ¼ cup Fresh Lime Juice (approx. 2 limes)
- 6 tbsp Unsalted Butter, cold and cubed
- 1 tsp Lime Zest (finely grated)
- Pinch of Sea Salt
Optional Finishing Toppings:
- Fresh Mango Cubes, pitted and peeled
- Whipped Cream stabilized with powdered sugar
- Fresh Mint Leaves
Instructions
- Prepare the crust: Combine graham cracker crumbs, shredded coconut, sugar, and salt in a bowl. Stir in melted butter until the mixture is evenly moistened. Firmly press the mixture into the base and sides of a 9-inch tart pan. Bake at 350°F (175°C) for 10–12 minutes until the crust turns dark golden brown. Let it cool completely before adding the filling.
- Make the mango purée: Blend fresh mango flesh in a blender until smooth. Pass the purée through a fine-mesh sieve to remove any fibers. Measure out 1 ¼ cups of the smooth mango purée for the curd.
- Cook the mango curd: In a heavy saucepan over medium-low heat, whisk together the mango purée, egg yolks, granulated sugar, and lime juice. Stir constantly for 8–10 minutes until the mixture thickens enough to coat the back of a spoon. Avoid boiling to prevent curdling.
- Finish the curd: Remove the saucepan from heat. Stir in lime zest and sea salt. Gradually whisk in cold, cubed butter two pieces at a time, waiting until each piece melts completely to form a stable, glossy emulsion.
- Assemble the tart: Pour the mango curd into the cooled coconut crust. Cover the surface directly with plastic wrap to prevent a rubbery skin from forming. Refrigerate for at least 4 hours or ideally overnight to set.
- Serve: Before serving, carefully remove the tart ring if using. Garnish with fresh mango cubes, stabilized whipped cream, and fresh mint leaves for a beautiful, fresh presentation.
Notes
- Ensure mango purée is well strained for a silky smooth texture in the curd.
- Use cold butter added gradually to create a glossy, stable emulsion in the curd.
- Press plastic wrap directly onto the curd surface while chilling to avoid skin formation.
- The crust can be prepped one day ahead and stored airtight.
- Adjust sugar to taste depending on mango sweetness.
Keywords: Mango tart, mango curd, coconut crust, tropical dessert, fruit tart, baking dessert