Zesty Mango Tart

This dreamy mango curd tart balances tropical sweetness with zesty citrus punch, all cradled in a rich coconut graham cracker base. The velvety mango filling brings sunshine to your plate and turns everyday gatherings into memorable events.

I came up with this tart while trying to use up canned mango pulp from the international store down the street. What started as a kitchen experiment has turned into the dessert my friends now beg me to bring to summer parties.

Ingredients

• Graham cracker crumbs: Give a crispy foundation that works perfectly with the tropical taste profile
• Kesar mango pulp: Delivers steady sweetness and gorgeous color better than fresh mangoes can
• Fresh lime juice: Balances the sweetness and makes the mango flavor pop
• Egg yolks: Create that smooth, luxurious texture that sets up beautifully in the oven
• Toasted coconut: Brings wonderful crunch and boosts the tropical feel
• Brown sugar: Adds deeper, caramel hints to the crust that play against the bright filling

Step-by-Step Instructions

Prepare the Crust:

Start by warming your oven to 350°F. Mix your graham cracker crumbs with salt and brown sugar in a big bowl. Get your coconut nice and golden in a pan before adding it in. This toasting really brings out nutty flavors that make the whole tart better. Stir in your melted butter until everything looks like damp sand.

Form the Perfect Shell:

Dump your mixture into a 9-inch tart pan. Press firmly with your fingers and the bottom of a measuring cup to make an even bottom layer first, then push the mixture up the sides. You want a shell about ¼-inch thick all around with tidy edges at the top.

Pre-Bake for Crispness:

Stick the empty shell in the oven for 10 minutes until it smells good and looks slightly golden. This quick bake keeps your crust from getting soggy after you add the wet filling. If the sides slump down, just push them back up while it's still hot.

Create the Curd Base:

Turn your oven down to 325°F. In a bowl that can take heat, mix mango puree, lime zest, juice, vanilla extract, sugar, salt, and egg yolks. Whisk until it's completely smooth with no egg streaks. Don't worry that it seems thin now.

Transform into Silky Curd:

Put your bowl over a pot with simmering water, making sure the bowl doesn't touch the water. Keep whisking for around 20 minutes until the mix gets thick enough to coat a spoon. Don't rush this part or you'll end up with runny filling.

Enrich with Butter:

Take it off the heat when thickened and drop in butter one tablespoon at a time. Wait until each piece melts completely before adding another. This makes the curd shiny and gives it that amazing smooth texture.

Bake to Set:

Pour your warm curd into the pre-baked crust and smooth the top. Bake for 15-17 minutes until the edges set but the middle still wiggles slightly. It'll keep cooking as it cools down.

Chill for Perfect Texture:

Let the tart cool all the way at room temperature, then put it in the fridge for at least 4 hours or overnight. This chilling time is crucial for getting that perfect sliceable texture and blending all the flavors together.

Pin it

The best thing about this dessert is when the smooth mango filling hits the crunchy coconut base. The first time I brought this to a family dinner, my dessert-avoiding uncle ate three pieces and said it took him back to his travels in southern India where mangoes are treasured.

Choosing Your Mangoes

If you're using fresh mangoes instead of canned puree, go for Ataulfo or Alphonso types because they're super sweet and smooth. Pick fruits that give slightly when pressed and smell fragrant near the stem. For homemade puree, you'll need about 3-4 ripe mangoes, peeled and blended until smooth, then strained to remove any stringy bits.

Make-Ahead Strategies

This tart actually tastes better when made a day ahead, so it's great for parties. You can fix the crust and keep it in the fridge up to 3 days before baking, and the finished tart stays good in the fridge for up to 5 days. For the freshest look, add any toppings right before you serve it. If you're doing the optional meringue, make and torch it within a few hours of serving.

Serving Suggestions

Serve the tart cool but not freezing cold to let all the flavors come through. A spoonful of softly whipped cream or coconut cream goes really well with it, or you can go fancy with the optional torched meringue. For dinner parties, cut slices and put them on dessert plates with fresh mango pieces and a small scoop of coconut sorbet on the side.

Simple Substitutions

What's great about this tart is how easy it is to change up. No coconut around? Just use finely chopped toasted nuts in the crust. Need it gluten-free? Swap in gluten-free graham crackers or digestives. You can use lemon instead of lime, though lime really works best with mango. Want a boozy kick? Mix 2 tablespoons of dark rum into the finished curd before baking.

Pin it

Frequently Asked Questions

→ What makes the crust special?

The base combines graham cracker bits with toasted coconut and a hint of brown sugar and salt. This creates a tasty crunchy foundation that complements the filling wonderfully.

→ Can I use fresh mango instead of canned puree?

You can definitely use freshly blended mangoes as a swap. Just make sure your homemade puree isn't too runny or the filling won't set right.

→ How do I know when the mango curd is ready?

You'll know it's done when the mixture gets thick like pudding and sticks to your spoon after you've stirred it over the simmering water for a while.

→ Can I make this tart ahead of time?

You bet! Let the finished tart chill in your fridge for at least 4 hours or even overnight. This wait time actually makes it taste better.

→ How do I achieve a professional garnish?

For that wow factor, add swirls of toasted meringue on top. Then scatter thin mango slices and coconut bits around. Throw in some lime wedges for extra color and you'll have a showstopper.