Name: Mango Curd Tart
Prep time: 20 min
Cook time: 30 min
Total time: 3 h
Cuisine: Tropical
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup (1 stick) unsalted butter, cold and cubed; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1–2 tablespoons cold water; 1 1/2 cups fresh mango puree (from about 2 ripe mangoes); 1/2 cup granulated sugar; 1/4 cup fresh lime juice; 4 large egg yolks; 1 whole egg; 4 tablespoons unsalted butter, cut into cubes; Fresh mango slices (optional topping); Whipped cream or coconut whipped topping (optional topping); Mint leaves (optional topping)

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A tropical twist on the traditional fruit tart, this Mango Curd Tart is a vibrant, show-stopping dessert that brings sunshine to any table. With its smooth, tangy mango curd nestled inside a buttery, flaky tart shell, I find it perfect for brunch, springtime gatherings, or when I simply want something fruity and refreshing. The balance of sweet mango and zesty lime gives it a punchy brightness that makes every bite irresistible.

Mango Curd Tart

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ¼ cups all-purpose flour

½ cup (1 stick) unsalted butter, cold and cubed

2 tablespoons granulated sugar

¼ teaspoon salt

1–2 tablespoons cold water

For the mango curd:

1 ½ cups fresh mango puree (from about 2 ripe mangoes)

½ cup granulated sugar

¼ cup fresh lime juice

4 large egg yolks

1 whole egg

4 tablespoons unsalted butter, cut into cubes

Optional topping:

Fresh mango slices

Whipped cream or coconut whipped topping

Mint leaves

Directions

To make the crust:

I pulse the flour, sugar, and salt together in a food processor. Then I add the cubed butter and continue pulsing until the mixture looks like coarse crumbs. I slowly add cold water—starting with one tablespoon—until the dough begins to come together.

I turn the dough onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

Once chilled, I preheat the oven to 375°F (190°C), roll out the dough, and press it into a 9-inch tart pan. After trimming the edges and pricking the base with a fork, I line it with parchment paper and fill it with pie weights.

I bake it for 15 minutes, remove the weights, and bake it for another 10 minutes until golden brown. I let it cool completely before filling.

To make the mango curd:

In a medium saucepan over medium heat, I whisk together the mango puree, sugar, lime juice, egg yolks, and the whole egg.

While constantly stirring, I cook the mixture until it thickens and coats the back of a spoon—this usually takes about 10–12 minutes. I make sure not to let it boil.

Once thickened, I remove it from the heat and whisk in the butter, one cube at a time, until the curd is silky smooth.

I pour the finished mango curd into the cooled tart shell, smooth the top, and refrigerate it for at least 2–3 hours until it’s fully set.

Before serving, I like to decorate the tart with fresh mango slices, a dollop of whipped cream, and a few mint leaves for color.

Servings and timing

Servings: 8 servings

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 3 hours (includes chilling)

Calories per serving: 310 kcal

Variations

I like swapping the lime juice with lemon for a slightly different citrus note. If I don’t have fresh mangoes, I’ve used canned mango puree (just make sure it's 100% mango with no added sugar). For a tropical flair, I sometimes add a tablespoon of shredded coconut to the crust or garnish the tart with toasted coconut flakes. When I want a dairy-free version, I use coconut oil in the crust and a plant-based butter substitute in the curd.

Storage/Reheating

I keep the tart covered in the refrigerator, and it stays fresh for up to 4 days. I don’t recommend freezing it, as the curd can change texture. To serve, I simply slice it cold or let it sit out for 10–15 minutes for a softer texture. Since it's a chilled dessert, reheating isn’t necessary.

FAQs

What kind of mangoes are best for making mango curd?

I prefer using ripe Ataulfo (also called honey or Champagne) mangoes because they’re sweet, less fibrous, and yield a smooth puree. Any ripe, flavorful mango will work, as long as it’s not too stringy.

Can I use store-bought mango puree?

Yes, I’ve used canned mango puree in a pinch. Just make sure it’s pure mango without added sugar or preservatives, as those can affect the flavor and consistency.

Why did my mango curd not set?

This usually happens if it wasn’t cooked long enough or if the eggs didn’t reach the proper temperature to thicken. I always cook it until it coats the back of a spoon and thickens visibly—patience is key!

Can I make this tart crust gluten-free?

Absolutely. I substitute a 1:1 gluten-free flour blend for the all-purpose flour and add an extra tablespoon of cold water if needed. The crust still comes out tender and flaky.

How far in advance can I make the tart?

I often make the tart a day in advance and store it in the fridge overnight. The crust stays crisp, and the mango curd becomes even more flavorful after chilling.

Conclusion

This Mango Curd Tart is one of those desserts I turn to when I want something bright, beautiful, and packed with flavor. It’s surprisingly easy to make, perfect for entertaining, and always gets compliments. Whether it’s summer or I’m just craving something fruity, this tart never fails to bring sunshine to the table.

📖 Recipe:

Mango Curd Tart

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Author: Cheryl
Total Time: 3 hours
Yield: 8 servings
Diet: Vegetarian

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Description

A vibrant and refreshing Mango Curd Tart featuring a buttery tart crust filled with creamy, tangy mango curd, topped with fresh fruit and mint. Perfect for springtime gatherings or summer desserts.

Instructions

In a food processor, pulse flour, sugar, and salt together.
Add cold cubed butter and pulse until mixture resembles coarse crumbs.
Slowly add cold water, starting with one tablespoon, until dough begins to come together.
Turn dough onto a floured surface, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C). Roll out chilled dough and press into a 9-inch tart pan.
Trim edges, prick the base with a fork, line with parchment paper, and fill with pie weights.
Bake for 15 minutes, remove weights and parchment, and bake an additional 10 minutes until golden brown. Let cool completely.
In a saucepan over medium heat, whisk together mango puree, sugar, lime juice, egg yolks, and whole egg.
Cook while stirring constantly until mixture thickens and coats the back of a spoon, about 10–12 minutes. Do not boil.
Remove from heat and whisk in butter, one cube at a time, until smooth.
Pour mango curd into cooled tart shell, smooth the top, and refrigerate for 2–3 hours until fully set.
Before serving, top with fresh mango slices, whipped cream, and mint leaves, if desired.