Luscious Tropical Mango Curd (Printable Version)

Tropical tart with crisp crust and silky-smooth mango filling, ideal for summer desserts and elegant occasions.

# What You Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup powdered sugar
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1 large egg yolk
05 - 1–2 tbsp cold water
06 - 1/4 tsp salt

→ Mango Curd

07 - 1 cup mango puree (fresh or canned, strained)
08 - 2 large eggs
09 - 2 large egg yolks
10 - 1/2 cup granulated sugar
11 - 2 tbsp fresh lime juice
12 - 1/4 cup unsalted butter, cubed

→ Decoration (optional)

13 - Fresh mango slices
14 - Toasted coconut flakes
15 - Mint leaves

# How To Make It:

01 - In a food processor, blend flour, powdered sugar, and salt. Add butter and pulse until mixture resembles breadcrumbs. Add egg yolk and 1 tbsp cold water. Pulse until dough just comes together, adding more water if needed. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.
02 - Roll out dough on lightly floured surface to fit a 9-inch tart pan. Press dough into pan and trim edges. Prick base with fork. Chill shell for 15 minutes. Preheat oven to 350°F.
03 - Line tart shell with parchment paper and fill with baking weights. Bake for 15 minutes, remove weights and paper, and bake for another 10 minutes until golden. Let cool completely.
04 - In a saucepan, whisk together mango puree, eggs, egg yolks, sugar, and lime juice. Place over medium-low heat, stirring constantly, until thickened (about 10 minutes, mixture should coat back of spoon). Remove from heat. Stir in butter cubes until smooth. Pass through fine sieve for extra smoothness.
05 - Pour curd into cooled tart shell, smoothing top. Chill in refrigerator for at least 1.5 hours, until set.
06 - Arrange fresh mango slices, toasted coconut, and mint leaves on top before serving, if desired.

# Expert Suggestions:

01 -
  • The combination of buttery crust and silky mango curd is like sunshine on a plate
  • You can make both components ahead, which means zero stress when guests arrive
  • Something about tropical mango feels fancy enough for dinner parties but casual enough for Tuesday night
02 -
  • If the curd starts to curdle while cooking, immediately pour it through a sieve and whisk vigorously to smooth it out
  • The tart shell must be completely cool before adding the curd or it will melt and make the crust soggy
  • Mango puree sweetness varies wildly, so taste your curd before adding all the sugar
03 -
  • Rotate your tart pan halfway through baking for even golden color
  • Room temperature curd pours more smoothly and settles better in the shell

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