A tropical, silky-smooth mango tart with a buttery shortbread crust—this vibrant dessert brings sunshine to my table with every bite. Tangy, rich mango curd is the star, balanced by a lightly sweet and crumbly base that practically melts in my mouth. Whether I’m serving this at a summer gathering or enjoying a quiet slice with tea, it never fails to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 egg yolk
1–2 tablespoons ice water
For the mango curd:
2 ripe mangoes, peeled and chopped (or 1 1/2 cups mango purée)
1/4 cup granulated sugar
2 tablespoons honey
3 egg yolks
1 whole egg
Juice of 1/2 lime
4 tablespoons unsalted butter, cubed
Directions
I preheat my oven to 350°F (175°C).
In a food processor, I combine the flour, powdered sugar, and salt, then pulse to mix.
I add the cold cubed butter and pulse until the mixture looks like coarse crumbs.
I add the egg yolk and pulse again, then drizzle in ice water one tablespoon at a time until the dough just comes together.
Next I press the dough into a 9-inch tart pan with a removable bottom and prick the base with a fork.
I freeze the crust for 15 minutes to help it hold its shape while baking.
After that I line the chilled crust with parchment and fill it with pie weights or dried beans.
I bake for 15 minutes, then remove the weights and bake for another 10 minutes, or until the crust is lightly golden. I let it cool completely.
For the mango curd, I purée the mango flesh until smooth in a blender or food processor.
In a saucepan, I whisk together the mango purée, sugar, honey, egg yolks, whole egg, and lime juice.
I cook it over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8–10 minutes).
I remove it from the heat and whisk in the butter, a few cubes at a time, until fully melted and smooth.
Then I strain the curd through a fine mesh sieve to ensure a silky consistency.
I pour the curd into the cooled tart shell and smooth the top.
I refrigerate the tart for at least 4 hours, or until fully set, before serving chilled.
Servings and timing
Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 4 hours 55 minutes (includes chilling time)
Calories per serving: 325 kcal
Variations
I sometimes add a coconut whipped cream topping for an extra tropical flair.
When I want a sharper citrus edge, I swap lime juice for lemon or passionfruit juice.
For a nutty twist, I add ground almonds to the crust or sprinkle toasted coconut flakes on top before serving.
I can use store-bought mango purée if fresh mangoes aren’t in season.
Mini tart pans turn this into individual servings, perfect for parties.
Storage/Reheating
I keep the tart refrigerated, covered, for up to 4 days. The crust holds up well without getting soggy, and the mango curd remains firm and flavorful. I don’t recommend freezing the tart, as the texture of the curd can change. I always serve it chilled—no reheating necessary.
FAQs
How do I know when the mango curd is done cooking?
I look for the curd to thicken enough to coat the back of a spoon. When I run a finger through it, the line should stay clean without the curd running.
Can I use frozen mangoes?
Yes, I thaw frozen mangoes first and then purée them until smooth. I strain them if needed to remove any fibers.
What if I don’t have a tart pan?
I can use a pie dish, but I won’t be able to remove the tart as cleanly. I just slice it directly from the dish.
Can I make the crust ahead of time?
Absolutely. I often bake the crust a day in advance and keep it covered at room temperature until I’m ready to fill it.
How do I prevent cracks in the curd?
I avoid cooking the curd on high heat and stir constantly. Straining the curd helps remove any cooked egg bits, resulting in a smooth finish.
Conclusion
This mango curd tart brings a touch of the tropics into my kitchen with its vibrant flavor and sunny color. From the crumbly, buttery base to the smooth, tangy curd, every element works together beautifully. It’s a dessert I turn to when I want something refreshing, elegant, and just a little different. Whether I’m hosting or simply treating myself, this tart never disappoints.
📖 Recipe:
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Mango Curd Tart
- Total Time: 4 hours 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A tropical, silky-smooth mango tart with a buttery shortbread crust. This vibrant dessert features tangy mango curd and a lightly sweet, crumbly base—perfect for summer gatherings or a refreshing treat with tea.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 egg yolk
1–2 tablespoons ice water
2 ripe mangoes, peeled and chopped (or 1 1/2 cups mango purée)
1/4 cup granulated sugar
2 tablespoons honey
3 egg yolks
1 whole egg
Juice of 1/2 lime
4 tablespoons unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, combine flour, powdered sugar, and salt; pulse to mix.
- Add cold butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and pulse; drizzle in ice water one tablespoon at a time until dough comes together.
- Press dough into a 9-inch tart pan with removable bottom; prick base with a fork.
- Freeze crust for 15 minutes.
- Line crust with parchment and fill with pie weights or dried beans.
- Bake for 15 minutes; remove weights and bake another 10 minutes until lightly golden. Cool completely.
- Purée mango flesh until smooth in blender or food processor.
- In a saucepan, whisk together mango purée, sugar, honey, egg yolks, whole egg, and lime juice.
- Cook over medium-low heat, stirring constantly, until thickened and coats the back of a spoon (about 8–10 minutes).
- Remove from heat and whisk in butter cubes until smooth.
- Strain curd through a fine mesh sieve.
- Pour curd into cooled tart shell and smooth the top.
- Refrigerate for at least 4 hours or until fully set. Serve chilled.
Notes
Add coconut whipped cream for a tropical topping.
Use lemon or passionfruit juice instead of lime for a citrus twist.
Incorporate ground almonds into the crust for a nutty flavor.
Use store-bought mango purée if fresh mangoes aren’t available.
Make individual tarts using mini tart pans for parties.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 325
- Sugar: 18g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg
