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This Mango Curd Tart is the real showstopper at sunny-day get-togethers. Every bite is dreamy—with that zingy mango center and a coconutty, buttery crust. I whip this up when I want to wow everyone but don't feel like getting too complicated.
Whenever I bring this out, people are floored by how smooth and colorful it is. That coconut in the crust is my not-so-secret extra—everyone asks what makes it special. I once brought this to a spring picnic, and it disappeared before anyone took a bite of anything else.
Luscious Ingredients
- Egg yolks: Give the curd its smooth, thick finish. The fresher, the better for the setup.
- Kosher salt for curd: Pulls all the tastes together and really lifts them up.
- Limes: Both zest and juice make the tart bright and super fragrant. Go for heavier limes—they're juicier.
- Granulated sugar: Keeps all that fruity tang in check. If you've got superfine, use it for an ultra-silky texture.
- Vanilla extract: Adds a cozy roundness that ties everything in. Pure is totally worth it.
- Canned mango puree: That's where the bold color and flavor pop. Kesar is crazy vibrant—just check for a clean ingredient list.
- Unsalted butter: Gives rich, creamy edges to crust and curd. Grab the good stuff for extra flakiness.
- Unsweetened shredded coconut: Packs in the coconut punch and a little chew. A quick toast in the oven makes all the difference.
- Brown sugar: Brings a laid-back caramel vibe to the base. Either light or dark is fine.
- Kosher salt in the crust: Helps all those flavors really come through.
- Graham cracker crumbs: The simple, sweet crunch that holds it all together. Fresh is best if you can swing it.
- For topping: Decorate with clouds of Swiss meringue, juicy mango slices, and crunchy coconut chips. Ripe mango slices make it pop.
Simple How-To
- Finish and Serve:
- Spoon on some lacy meringue, fresh-cut mango, coconut chips, and lime wedges right before you bring it out. Hot, dry knife makes for the cleanest cuts.
- Chill and Let Set:
- Let it cool off to room temp, pop it in the fridge uncovered for four hours or overnight. Chilling makes it way easier to slice tidy and the taste deepens.
- Fill and Bake Again:
- Pour warm mango curd into your crust, even it out, and knock the pan gently to pop air bubbles. Toss it in the oven for fifteen to seventeen minutes—edges should be steady, but you want a little jiggle in the center so it stays creamy.
- Cook Mango Curd:
- Put the bowl over simmering water—just don't let them touch. Keep whisking for around twenty minutes till it's thick you can draw a line on the back of a spoon. After that, stir in butter, bit by bit, for that glossy finish.
- Make Mango Curd Base:
- Turn your oven down to 325°F. Get a heatproof bowl and mix up mango puree, lime zest and juice, vanilla, sugar, salt, and egg yolks. Whisk till really smooth.
- Set Up and Toast the Crust:
- Push the crumb mix into your tart pan—get it nice and even and really press into the sides. Bake for 10 minutes till slightly golden and you can smell the coconut. While it’s still warm, nudge the shape if you need. Give it a couple minutes to cool.
- Combine for the Base:
- Stir together graham crumbs, toasted coconut, kosher salt, and brown sugar in a bowl. Pour in melted butter and keep stirring till everything’s pretty damp.
- Heat Your Oven:
- Crank your oven up to 350°F so it’s good and hot. This helps the crust crisp up and gets all that coconut toasted.
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Kesar mango pulp gives this tart its deep yellow color and a real tropical punch I don't get from other mangoes. My niece once called it the tastiest dessert ever, so we make it together each year in the summertime.
Storing Made Easy
Slip leftover tart in the fridge covered loosely with wrap or foil. You'll get three days of perfect texture. If you’re going for meringue on top, layer it right before eating for best looks and bite.
Swap Options
No Kesar mango? Use another pure mango pulp or whiz up fresh mango with lime juice for zing. Graham crackers work great, but digestive biscuits add a change-up. Go with vegan butter if anyone needs dairy-free—it works just fine.
Ways to Serve
Dish this up with cool coconut sorbet or toss in a handful of mixed berries for a summery side. It’s always the favorite at backyard cookouts, holiday feasts, or as the surprise swap for a birthday cake.
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Cultural Touch
Mango curd puts a tropical spin on classic lemon tarts. It borrows inspiration from both Indian mango sweets and American pies. Using Kesar pulp adds a world of flavor, perfect for summer treats at home.
Common Questions
- → What’s a foolproof way to keep the tart shell crunchy?
Bake the coconut graham mixture on its own for 10 minutes, let it cool, then add the filling so it stays crisper.
- → Which mango puree is the tastiest choice?
Kesar mango has a gorgeous color and flavor, but any store-bought canned mango you like will work fine too.
- → Is it fine to swap in regular meringue instead of the Swiss version?
Totally! You can use classic or Italian meringue if you want, but Swiss meringue turns out extra silky and stands up better.
- → How do I know when the mango filling’s just right?
Look for a mostly set filling that still shimmies a bit in the middle. It’ll tighten up all the way as it gets cold.
- → Should you serve this tart chilled or at room temp?
Cold gives you neat slices, but if you rest it a little at room temp, the texture gets even creamier for eating.