Mango Curd Tart with Toasted Coconut Crust Recipe
This Mango Curd Tart features a toasted coconut graham cracker crust filled with a silky, tropical mango curd. The curd is made with smooth mango purée, egg yolks, fresh lime juice, and cold butter for a glossy finish. Chilling the tart allows the curd to set to a velvety, stable texture. Finished with optional fresh mango cubes, whipped cream, and mint, this dessert combines bright fruity flavors with a crispy, flavorful crust—perfect for a refreshing tropical treat or special occasion dessert.
- 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 (strained through a fine-mesh sieve, approx. 2 large ripe mangoes)
- 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 a little powdered sugar)
- Fresh Mint Leaves
Instructions
- Prepare the Crust: Combine 1 ½ cups graham cracker crumbs, ¼ cup shredded coconut, 2 tablespoons sugar, and a pinch of salt in a bowl. Stir in 5 tablespoons melted butter until evenly mixed. Firmly press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until golden brown and fragrant. Allow the crust to cool completely before filling.
- Make the Mango Purée: Blend fresh ripe mangoes into a smooth purée using a blender. Pass the purée through a fine-mesh sieve to remove fibers for a silky texture. Measure out 1 ¼ cups of this strained mango purée to use in the curd.
- Cook the Mango Curd: In a heavy saucepan over medium-low heat, whisk together the mango purée, 6 egg yolks, ½ cup granulated sugar, and ¼ cup fresh lime juice. Stir constantly for 8–10 minutes until the mixture thickens and coats the back of a spoon. Avoid boiling to prevent curdling.
- Finish the Curd: Remove the saucepan from heat. Stir in 1 teaspoon lime zest and a pinch of sea salt for enhanced flavor. Gradually whisk in 6 tablespoons cold, cubed butter two pieces at a time, waiting for each piece to melt before adding the next. This process emulsifies the curd, giving it a smooth, glossy finish.
- Assemble and Chill: Pour the mango curd into the cooled tart crust. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate the tart for at least 4 hours, preferably overnight, until fully set.
- Serve: Carefully remove the tart ring. Garnish with fresh mango cubes, stabilized whipped cream, and fresh mint leaves just before serving to add freshness and visual appeal.
Notes
- Use cold butter when finishing the curd to create a stable emulsion and glossy texture.
- Strain mango purée to achieve a smooth custard without fibrous bits.
- Press plastic wrap onto the curd surface to avoid rubbery skin formation while chilling.
- Baking the crust prevents sogginess and adds a toasted coconut flavor.
- Refrigerate the tart thoroughly for a smooth, velvety set of the curd filling.
Keywords: Mango tart, mango curd tart, toasted coconut crust, tropical dessert, baked tart, fruit curd, mango dessert