The Mango Curd Tart is a vibrant, tropical dessert that blends the creamy tang of mango curd with a buttery, coconut-infused graham cracker crust. It’s a celebration of sunshine on a plate—easy to make, visually stunning, and full of rich, fruity flavor. Whether you’re serving it after a summer meal or bringing brightness to a cooler season, this tart is a year-round delight. Garnished with Swiss meringue, fresh mango slices, and toasted coconut, it’s as impressive as it is irresistible.

Full Recipe:

Ingredients

For the Coconut Graham Crust:

• 1½ cups graham cracker crumbs

• 1 tsp kosher salt

• ⅓ cup brown sugar

• ½ cup unsweetened shredded coconut, toasted

• 9 tbsp unsalted butter, melted

For the Mango Curd:

• 1¼ cups canned mango puree (Kesar mango pulp recommended)

• 1 tsp vanilla extract

• 4 tbsp unsalted butter (first addition)

• ⅓ cup granulated sugar

• Zest and juice of 2 large limes

• Pinch of kosher salt

• 6 large egg yolks

• 4 tbsp unsalted butter (second addition, after cooking)

Optional Garnishes:

• Swiss meringue (½ batch – from Serious Eats or your favorite recipe)

• 2 tbsp coconut chips or flakes

• 1 lime, sliced into wedges

• 1 mango, thinly sliced

Directions

1. Preheat Oven: Set oven to 350°F (175°C).

2. Make Crust: In a bowl, mix graham crumbs, salt, brown sugar, and coconut. Stir in melted butter.

3. Form & Bake Crust: Press into a 9-inch tart pan. Bake for 10 minutes. Adjust shape while warm, if needed.

4. Prepare Curd: Reduce oven to 325°F (163°C). In a heatproof bowl, combine mango puree, vanilla, lime zest and juice, sugar, salt, and egg yolks.

5. Cook Curd: Set bowl over a pan of simmering water (double boiler method). Stir constantly until thickened, about 20 minutes. Remove from heat and stir in butter until smooth.

6. Bake Tart: Pour curd into baked crust. Smooth top. Bake for 15–17 minutes, or until just set.

7. Cool & Chill: Cool to room temperature, then chill for at least 4 hours or overnight.

8. Decorate & Serve: Top with Swiss meringue, fresh mango slices, lime wedges, and toasted coconut, if desired.

Nutrients (Per serving, approx.)

• Calories: 410 kcal

• Carbohydrates: 45g

• Protein: 5g

• Fat: 23g

• Saturated Fat: 14g

• Sugar: 20g

• Cholesterol: 135mg

• Sodium: 240mg

• Fiber: 2g

A Celebration of Mango

Mango is the undisputed star of this tart. Its sweet, slightly floral flavor and golden hue bring warmth and vibrancy to the dish. Using canned mango puree, particularly from Kesar mangoes, ensures consistency, intense color, and a rich, tropical flavor even when fresh mangoes aren’t in season. The puree is folded into a gently thickened curd enriched with egg yolks and butter, creating a custard that’s silky and luscious without being overly sweet.

The addition of lime zest and juice brings the perfect balance. It cuts through the richness, adds complexity, and accentuates the mango’s natural brightness. Combined with vanilla and a touch of salt, the curd transforms into a flavor-packed filling that tastes like sunshine.

The Crust: Coconut, Graham, and Butter

The coconut graham cracker crust is no ordinary base. It’s a key flavor component that enhances the tropical character of the tart. The graham crackers lend a honeyed crunch, while toasted shredded coconut adds texture and a subtle nuttiness that beautifully complements the mango.

Melted butter binds the mixture, adding richness and ensuring the crust holds its shape when sliced. Baking it for just 10 minutes locks in the flavor and creates a crisp layer that contrasts perfectly with the smooth curd.

You can also tweak the crust to suit your taste: swap graham crackers for digestive biscuits, add macadamia nuts for extra crunch, or replace brown sugar with coconut sugar for deeper caramel notes.

Crafting the Perfect Mango Curd

The mango curd is the heart of this tart, and although it requires a bit of attention, it’s surprisingly simple. Using the double boiler method ensures the egg yolks cook slowly and evenly, preventing curdling. Stirring constantly over gentle heat transforms the mixture into a velvety custard that’s thick enough to coat the back of a spoon.

Once removed from the heat, whisking in the final addition of butter creates a glossy finish and deepens the curd’s flavor. This extra step makes the curd rich and smooth, and once poured into the tart shell, it bakes into a gently set filling with a luxurious, creamy texture.

Elegant and Eye-Catching Presentation

What truly makes this tart shine is its presentation. Once cooled and set, the mango curd forms a glossy, golden canvas that can be adorned in endless ways. For a truly stunning finish:

• Swiss Meringue: Light, fluffy, and beautifully toasted, it brings a cloudlike texture and gentle sweetness that contrasts the tangy curd.

• Fresh Mango Slices: Thin, curved slices fanned out over the tart enhance its visual appeal and reinforce the mango-forward flavor.

• Toasted Coconut: Sprinkled on top, it adds crunch and a rustic charm.

• Lime Wedges or Zest: Bright green accents bring contrast and a citrusy pop.

Whether you’re serving it at a casual summer barbecue or a formal dinner party, this tart is guaranteed to wow.

Versatility and Occasions

This tart is endlessly adaptable and perfect for a range of settings:

• Seasonal Dessert: Ideal for summer gatherings, picnics, or garden parties.

• Holidays: A tropical twist on holiday desserts that lightens up heavier seasonal meals.

• Celebrations: Birthday parties, bridal showers, and brunches get a color and flavor boost with this tart as the centerpiece.

• Make-Ahead Friendly: With components that can be prepared ahead and assembled before serving, it’s a great choice for stress-free entertaining.

Tips for Success

• Use a tart pan with a removable bottom for easier unmolding and cleaner presentation.

• Toast the coconut before mixing it into the crust to bring out its natural oils and deepen the flavor.

• Strain the curd before baking if you want an ultra-smooth texture free of zest or accidental egg bits.

• Bake until just set. The curd should jiggle slightly in the center when the tart comes out of the oven—it will continue to firm up as it cools.

• Chill thoroughly for at least 4 hours or overnight for clean slicing and optimal flavor.

Make-Ahead and Storage

The Mango Curd Tart is an ideal make-ahead dessert:

• The crust can be made and baked up to 2 days in advance and stored at room temperature.

• The mango curd can be cooked and refrigerated separately for up to 3 days before baking into the tart.

• Fully assembled tarts can be stored in the fridge for up to 2 days, covered gently with foil or plastic wrap.

• Garnish just before serving to preserve texture and appearance—especially for meringue or fresh fruit.

Freezing is not recommended due to the cream-based curd and delicate crust.

Nutritional Highlights

Each serving offers a rich, indulgent bite that balances taste and texture. At approximately 410 calories per slice, this dessert is satisfying without being overwhelming. The tart is also:

• High in Vitamin C: Thanks to the mango and lime juice.

• Rich in healthy fats: From the butter and coconut.

• Protein-rich: With the egg yolks and Swiss meringue providing structure and nutrition.

You can adjust the recipe for dietary preferences—swap butter for plant-based alternatives, use gluten-free graham crackers, or lighten the curd with Greek yogurt instead of butter for a tangier, lower-fat version.

Conclusion

The Mango Curd Tart is a dessert that dazzles in every sense—colorful, creamy, tangy, and rich with tropical flair. Its easy-to-make coconut graham crust provides a crunchy contrast to the silky mango-lime curd, while the optional garnishes elevate the tart into a restaurant-worthy showpiece. Whether you’re celebrating summer or chasing sunshine in colder months, this tart delivers brightness and joy in every bite.

Elegant enough for special occasions yet simple enough for casual gatherings, this dessert brings together flavor, freshness, and beauty on a single plate. Once you’ve made it, you’ll be looking for every excuse to bake it again.