Mango Curd Tart Recipe

Mango Curd Tart Recipe

There’s something utterly captivating about a mango curd tart — it’s a tropical showstopper that instantly brightens any table. This dessert balances buttery, crisp crust with a luscious, silky mango curd, topped off with fresh fruit that adds vibrancy and freshness. It’s elegant enough for holiday dinners but light and refreshing for summer brunches or garden parties.

What makes this mango curd tart truly special is its versatility and ease. You can choose a no-bake mango curd for a quick, bright finish, or bake the curd for a richer, deeper flavor and firmer texture. Whether you’re gluten-free, vegan, or catering to picky eaters, this recipe can be adapted with simple swaps to fit your needs.

Perfect for anyone who loves tropical flavors combined with classic pastry, this tart is a breeze to prepare and makes a beautiful centerpiece. The buttery crust provides a satisfying crunch that perfectly contrasts the smooth mango filling. Adding fresh fruit on top brings freshness and a pop of color, making every slice a feast for the eyes and palate.

Whether it’s a sunny afternoon get-together or an elegant dinner party, this mango curd tart is guaranteed to impress — with minimal fuss and maximum flavor.

Why This Recipe Works

The magic of this mango curd tart lies in the balance of flavors and textures. Mango’s natural sweetness and tropical aroma pair wonderfully with bright citrus notes from lime or lemon juice, creating a curd that’s both tangy and sweet. This flavor harmony makes every bite refreshing yet indulgent.

Texture plays a starring role too: the crisp, buttery shortcrust pastry offers a sturdy base that holds the luscious curd without sogginess. The creamy mango curd layer is smooth and rich but not heavy, providing a perfect foil to the crunchy crust.

This recipe is highly versatile — it works equally well with fresh mango puree, frozen mango that’s been thawed and blended, or canned mango purée for convenience. This flexibility means you can enjoy it year-round without compromising on taste.

Another major plus is that both the crust and curd can be made ahead of time, making your dessert stress-free on the day you want to serve it. Prepare the tart shell and mango curd a day or two before, refrigerate to set, and simply add fresh fruit toppings right before serving.

Ingredients & Substitutions

For the Crust:

• Classic shortcrust: Butter, all-purpose flour, sugar, and egg yolk for a tender, flaky base.

• Gluten-free option: Use almond flour or gluten-free graham cracker crumbs to keep the crust crumbly and flavorful.

• Vegan alternative: Replace butter with coconut oil and use oat flour or a gluten-free blend for a plant-based crust.

For the Mango Curd:

• Fresh mango purée is ideal for bright flavor; blend ripe mangoes until silky smooth.

• Canned mango purée works well too — just adjust sugar since it’s often sweeter.

• Egg yolks provide richness and help thicken the curd; for vegan curd, substitute with cornstarch or agar agar.

• Citrus boost: Lime or lemon juice adds brightness and balances sweetness.

Toppings & Variations:

• Fresh fruit options like berries, kiwi slices, or toasted coconut flakes add color and texture.

• Garnish with fresh mint leaves, edible flowers, or whipped cream to elevate presentation.

Equipment Needed

• 9-inch tart pan with removable bottom for easy release and neat edges.

• Blender or food processor to purée mango smoothly.

• Fine mesh strainer ensures lump-free, silky curd.

• Silicone spatula to scrape and fold ingredients without waste.

• Parchment paper and pie weights for blind baking the crust, preventing shrinkage or puffing.

Having these tools on hand helps create a polished, professional tart with less hassle.

Step-by-Step Instructions

1. Make the Crust:

Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and pulse briefly to bind. Press dough evenly into the tart pan. Chill for at least 30 minutes. Line with parchment, fill with pie weights, and blind bake at 350°F (175°C) for about 15 minutes. Remove weights and bake 5 more minutes until golden. Let cool completely.

2. Prepare the Mango Curd:

Blend mangoes until smooth. Strain through fine mesh to remove fibers. In a saucepan, whisk egg yolks, sugar, and citrus juice. Add mango purée and cook over medium-low heat, stirring constantly until thickened (about 8–10 minutes). Remove from heat and stir in vegan butter or coconut oil for silkiness. Let cool slightly.

3. Assemble & Chill:

Pour mango curd into cooled tart shell and spread evenly. Refrigerate for at least 4 hours or until set.

4. Serve:

Top with fresh mango slices, berries, or your favorite fruit. Garnish with lime zest or toasted coconut flakes for a final touch. Use a warm knife to slice cleanly.

Variations & Add-Ins

Feel free to customize your mango curd tart to suit your taste or occasion:

• Crust options: Try a nutty almond flour crust for extra richness or a graham cracker base for a sweeter crunch. For vegan versions, oat flour combined with coconut oil works beautifully.

• Mango curd twists: Add a hint of ginger or cardamom to the curd for warm spice notes. For a tropical flair, fold in shredded coconut once the curd is slightly cooled.

• Fruit toppings: Beyond mango, fresh kiwi, passionfruit seeds, or sliced berries make gorgeous, flavorful additions. Toasted coconut flakes add texture and a subtle sweetness.

• Presentation: Decorate with edible flowers or fresh mint for an elegant finish that’s perfect for entertaining.

Storage & Reheating Tips

• Refrigerate: Store your mango curd tart in an airtight container in the fridge. It stays fresh for up to 3–4 days. The curd will firm up nicely, and the crust remains crisp if well covered.

• Freezing: While the tart can be frozen, the fresh fruit topping doesn’t freeze well. Freeze the tart (without fresh toppings) wrapped tightly for up to 1 month. Thaw overnight in the fridge before serving.

• Serving: For the cleanest slices, warm your knife under hot water and dry it before cutting. Let the tart sit at room temperature for 10–15 minutes before serving for optimal flavor and texture.

Nutrition Snapshot (Per Serving — approx. 1/8 slice)

• Calories: ~280 kcal

• Protein: 3g

• Fat: 15g

• Carbohydrates: 30g

• Fiber: 2g

• Sugar: 18g

Nutrition varies based on crust type and toppings. This dessert offers a refreshing balance of healthy fruit nutrients combined with indulgent buttery crust and creamy curd.

FAQs

Q1: Can I use frozen mango instead of fresh?
Yes! Just thaw and puree well, then strain to remove excess moisture for a smooth curd.

Q2: How do I make this tart vegan?
Use coconut oil or vegan butter in the crust, replace eggs in the curd with cornstarch or agar agar, and choose a plant-based milk or vegan egg replacer if needed.

Q3: Can I make the crust ahead of time?
Absolutely! The crust can be blind baked a day or two in advance and stored wrapped tightly at room temperature.

Q4: What if my curd isn’t thickening?
Make sure to cook it gently and stir constantly. If it remains runny, add a little more egg yolk or cornstarch slurry and cook a few minutes longer.

Q5: How do I prevent the crust from getting soggy?
Blind bake the crust fully and allow it to cool completely before adding curd. Refrigerate the assembled tart promptly.