Name: Mango Curd Tart Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 3 h
Cuisine: Tropical
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/2 cup (1 stick) unsalted butter, cold and cubed; 1 egg yolk; 1-2 tablespoons cold water; 1 1/2 cups fresh ripe mangoes, pureed (or mango puree); 1/2 cup granulated sugar; 4 egg yolks; 1 tablespoon cornstarch; 2 tablespoons lemon juice; 3 tablespoons unsalted butter (for curd)

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This Mango Curd Tart is a tropical dessert that’s smooth, creamy, and full of fresh mango flavor. The buttery tart shell perfectly complements the vibrant, tangy-sweet mango curd filling, making it a stunning treat for summer gatherings or when I just want to enjoy something fruity and refreshing.

Why You’ll Love This Recipe

I love how this tart brings sunshine to the table with its bright color and tropical flavor. It’s a great make-ahead dessert that looks impressive but is surprisingly simple to put together. The contrast between the crisp crust and the silky curd gives every bite a delightful texture, and it’s a great way to use ripe mangoes during their peak season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Powdered sugar
Unsalted butter (cold and cubed)
Egg yolk
Cold water
Fresh ripe mangoes (or mango puree)
Granulated sugar
Egg yolks (for the curd)
Cornstarch
Lemon juice
Unsalted butter (for the curd, added at the end)

Directions

Make the Tart Shell:
I start by mixing flour and powdered sugar in a bowl. Then, I cut in cold butter until the mixture resembles breadcrumbs. After adding an egg yolk and a bit of cold water, I form a dough, wrap it, and chill it for 30 minutes.
Bake the Shell:
I roll out the dough and press it into a tart pan, trimming the edges. After pricking the base with a fork, I blind bake it at 350°F (175°C) for 15 minutes with pie weights, then remove the weights and bake for another 10 minutes until golden.
Prepare the Mango Curd:
In a saucepan, I combine mango puree, sugar, egg yolks, cornstarch, and lemon juice. I cook the mixture over medium heat, stirring constantly, until it thickens—about 8 to 10 minutes. Off the heat, I whisk in butter until smooth.
Fill the Tart:
Once the shell is cool, I pour in the mango curd, smoothing the top. Then I chill the tart for at least 2 hours to let it set.
Serve:
I slice and serve it chilled, optionally topping it with whipped cream or fresh mango slices.

Servings and timing

This Mango Curd Tart makes about 8 servings. From start to finish, it takes approximately 3 hours, including chilling time. Prep takes around 45 minutes, baking about 25 minutes, and chilling at least 2 hours.

Variations

Coconut crust: I sometimes swap part of the flour in the crust with shredded coconut for added tropical flavor.
Passion fruit mix-in: A little passion fruit juice added to the mango curd gives it an extra tangy punch.
Mini tarts: Instead of a large tart, I like making mini tartlets for easy single servings.
Graham cracker crust: For a no-fuss option, I use a graham cracker crust, especially in warmer months when I don’t want to bake.

Storage/Reheating

I store the tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. It’s best served cold, so I don’t reheat it. If I’m making it ahead, I keep the tart crust and curd separate, then assemble it the day I plan to serve.

FAQs

What kind of mango is best for mango curd?

I prefer using ripe, sweet mangoes like Ataulfo or Alphonso because they give the curd a smooth texture and intense flavor.

Can I use frozen mango for this tart?

Yes, I often use thawed frozen mango chunks or frozen mango puree when fresh ones aren’t in season. I make sure to blend them until smooth before using.

Why did my mango curd turn out lumpy?

If I don’t stir constantly or cook it over too high heat, the eggs can scramble. I always cook it gently and stir the whole time. If it still gets lumpy, I strain it through a sieve.

Can I make this tart ahead of time?

Absolutely. I like making it a day ahead so the curd has time to set well. It also makes slicing easier.

How do I know when the curd is thick enough?

The curd should coat the back of a spoon. I usually draw a line through it with my finger—if the line holds, it’s ready.

Conclusion

This Mango Curd Tart is one of my favorite ways to showcase the bright, bold flavor of mango. With its crisp crust and creamy filling, it’s a treat that feels both elegant and comforting. Whether I’m serving it at a party or enjoying a slice solo, it always brings a little tropical magic to the table.