Mango Curd Tart with a Coconut Crust (2024)

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 Curd

• 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.

See Also

Mango Cupcakes made with FRESH Mangoes - DF, VMango Panna Cotta - Recipes From EuropeCoconut Mango Chia PuddingMango Dessert (Mango Pomelo Sago)

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.

Pro Tips

• 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.

If you make this amazing Mango Curd Tart recipe please leave a rating and a comment below.

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