There’s something about the vibrant sweetness of mango that feels like pure summer, no matter the season. This Mango Curd Tart captures that sunny, tropical flavor in the most irresistible way — creamy, tangy, and nestled inside a crisp, buttery crust.
Whether you’re hosting brunch, celebrating a special occasion, or simply craving something bright and uplifting, this tart is the perfect sweet escape.
Table of Contents
Why You’ll Love This Mango Curd Tart
This tart isn’t just a dessert — it’s a mood booster in pastry form.
- Velvety and bright: The mango curd is creamy, tangy, and tropical.
- Buttery crunch: The graham cracker crust adds a toasty texture contrast.
- Gorgeous presentation: Naturally golden and perfect for entertaining.
- Customizable: Top with fruit, mint, or toasted coconut for flair.
- Make-ahead friendly: Stays fresh and firm for days — ideal for gatherings.
I still remember the first time I made this tart — it was the peak of Texas summer, and I wanted a dessert that felt light but still indulgent. The scent of mango and butter filled the kitchen, the curd set with that perfect glossy finish, and the first bite was pure sunshine.
If you enjoy fruity desserts like my Blueberry Chia Seed Pie, this tart brings the same refreshing fruit flavor with a tropical twist.
Ingredients You’ll Need
For the Crust:
- 1½ cups crushed biscuits or graham crackers
- 2 tbsp sugar
- 6 tbsp melted butter
For the Mango Curd:
- 1¼ cups mango purée
- ¼ cup sugar
- 4 tbsp butter
- 3 tbsp lemon juice
- 4 egg yolks
- 2 whole eggs
- Pinch of salt
Optional Toppings:
- Fresh mango slices
- Mint leaves
- Toasted coconut
- Fresh berries
(My tip: Use ripe Ataulfo or Alphonso mangoes for that deep, natural sweetness and rich color.)
Step-by-Step Instructions
- Prepare the crust:
In a bowl, mix crushed graham crackers, sugar, and melted butter until the texture resembles wet sand. Press the mixture into a 9-inch tart pan, pressing firmly along the bottom and sides. Chill for 15 minutes, then bake at 350°F (175°C) for 10 minutes. Let cool completely. - Make the mango curd:
In a medium saucepan, whisk together mango purée, sugar, lemon juice, eggs, yolks, and a pinch of salt. Add butter. Cook over medium heat, whisking constantly until the curd thickens enough to coat the back of a spoon (about 8–10 minutes). - Strain and cool:
Strain the curd through a fine sieve into a bowl to remove any lumps. Let it cool for 5–10 minutes. - Assemble the tart:
Pour the cooled mango curd into the crust and smooth the top. Chill in the refrigerator for at least 3 hours or overnight until set. - Garnish and serve:
Top with mango slices, toasted coconut, or fresh mint right before serving.
Quick Reminders:
- Whisk constantly while cooking to prevent curdling.
- Straining gives that silky, professional texture.
- Chill thoroughly before slicing — it’ll hold its shape beautifully.
Expert Tips for Success
- Use fresh mango purée: Canned versions work, but fresh fruit gives unbeatable flavor.
- Don’t rush the curd: Cook low and slow to avoid scrambling the eggs.
- Add zest: A bit of lemon or lime zest brightens the tropical flavor.
- Make it gluten-free: Use gluten-free biscuits for the crust.
- Add shine: Brush the fruit topping with warm apricot jam for a glossy finish.
If you love creamy and elegant desserts, my Raspberry Pistachio Mousse Cakes offer that same luxurious texture in a bite-sized form.
Serving Suggestions
This tart shines on its own but pairs beautifully with a variety of flavors:
- Serve with whipped cream or vanilla ice cream for contrast.
- Pair with a cup of hot tea or iced coffee.
- Add a sprinkle of toasted coconut for crunch.
- Layer fresh berries for a color pop.
- Drizzle with extra mango purée for presentation.
For another fruit-forward dessert, try my Pastel de Nata — a creamy Portuguese pastry that also brings sunshine to your table.
Storing and Reheating
How to Store It
- Keep in the fridge, covered, for up to 4 days.
- Store in an airtight container to prevent the crust from softening.
How to Freeze It
- Freeze the tart (without toppings) for up to 2 months.
- Thaw overnight in the fridge before serving.
(Jake’s tip: For clean slices, dip your knife in warm water before each cut.)
Nutrition (Per Serving)
- Calories: 320
- Protein: 5g
- Carbohydrates: 34g
- Fat: 18g
- Saturated Fat: 10g
- Fiber: 1g
- Sugar: 26g
- Sodium: 140mg
- Vitamin A: 500IU
- Vitamin C: 22mg
- Calcium: 45mg
- Iron: 1mg
Balanced with healthy fruit sugars and real butter, this dessert satisfies without being overly heavy.
Frequently Asked Questions
Can I use store-bought mango purée?
Yes, just make sure it’s 100% mango without added sugar or syrup.
Can I make it dairy-free?
Swap butter for coconut oil — it adds a lovely tropical aroma.
Can I make it in advance?
Definitely! It keeps perfectly chilled for several days.
Final Thoughts
My Mango Curd Tart is everything I love about summer in one dessert — bright, creamy, and refreshingly simple. It’s the perfect balance between tangy citrus and silky mango, nestled inside a buttery, crumbly crust that melts in your mouth.
Whether you serve it after dinner or as the star of a brunch table, it’s a guaranteed crowd-pleaser that looks just as good as it tastes.
- Use fresh, ripe mangoes for the best flavor.
- Cook the curd gently for a smooth, glossy texture.
- Chill completely for perfect, clean slices.
And if you’re craving something equally rich but with a caramelized finish, try my Burnt Basque Cheesecake — it’s the perfect complement to this tropical tart.
Mango Curd Tart
Ingredients
Equipment
Method
- Mix crushed graham crackers, sugar, and melted butter until combined. Press firmly into the bottom and sides of a 9-inch tart pan. Chill 15 minutes, then bake at 350°F (175°C) for 10 minutes. Cool completely.
- In a saucepan, whisk mango purée, sugar, lemon juice, eggs, egg yolks, salt, and butter. Cook over medium heat, whisking constantly, until thickened, about 9 minutes.
- Strain the mango curd through a fine sieve into a bowl and let cool slightly.
- Pour curd into the cooled crust and smooth the top. Refrigerate for at least 3 hours or until fully set.
- Garnish with fresh mango, mint, coconut, or berries before serving.
Nutrition
Notes
- Chill time is essential for the curd to fully set before slicing.
- For best flavor and color, use ripe Ataulfo or Alphonso mangoes.
- Whisk constantly while cooking the curd to prevent curdling.
