Mango Curd Tart: 5 Simple Steps to Delightful Bliss

December 22, 2025

Mango Curd Tart has become one of my go-to desserts, especially during the warmer months when fresh mangoes are in abundance. I remember the first time I made it; the aroma of the mango curd simmering on the stove filled my kitchen, teasing my taste buds with the promise of a sweet tropical treat. The combination of a crunchy biscuit base and the smooth, tangy curd is simply irresistible. This mango tart is not only a feast for the eyes but also a delight for the palate. Whether you’re hosting a summer gathering or simply treating yourself, this dessert is sure to impress. Let’s get cooking!

Why You’ll Love This Mango Curd Tart

Deliciously creamy and tangy mango filling
Quick prep time of only 50 minutes
Perfect for warm weather gatherings
Family-friendly dessert everyone will adore
Can be made gluten-free with simple swaps
Great for using up ripe mangoes

Ingredients for Mango Curd Tart

Here’s everything you need for this delightful mango curd tart:

1½ cups crushed biscuits or graham crackers – forms a crunchy base
2 tbsp sugar – adds sweetness to the crust
6 tbsp melted butter – binds the crust together
1¼ cups mango purée – the star ingredient for the curd
¼ cup sugar – sweetens the mango filling
3 tbsp lemon juice – balances the sweetness
4 egg yolks – thickens the curd
2 whole eggs – enhances texture
Pinch of salt – enhances flavors
4 tbsp butter – adds richness to the curd
Mango slices – for garnish
Mint leaves – adds a fresh touch
Toasted coconut – for crunch and flavor
Fresh berries – for additional color

Delicious Mango Curd Tart with fresh mango slices and mint leaves, ready to be served

How to Make Mango Curd Tart

Step 1: Preheat your oven to 350°F (175°C). Get your tart pan ready while the oven heats up.
Step 2: Combine the crushed biscuits or graham crackers with the melted butter and 2 tbsp sugar. Mix until it resembles wet sand.
Step 3: Press the mixture firmly into the bottom and up the sides of the tart pan. Bake for 10-12 minutes until golden. Let it cool.
Step 4: In a blender, puree the mango until smooth. You want a silky texture for the curd.
Step 5: In a saucepan over low heat, whisk together the mango purée, ¼ cup sugar, egg yolks, whole eggs, lemon juice, and a pinch of salt.
Step 6: Continuously whisk the mixture until it thickens, about 10-12 minutes. It should coat the back of a spoon without curdling.
Step 7: Remove from heat and stir in 4 tbsp butter until melted and smooth.
Step 8: Strain the curd through a fine mesh sieve for ultimate smoothness, then pour it into the cooled tart crust. Spread it evenly.
Step 9: Refrigerate for 3 to 4 hours until set. It should slice beautifully!
Step 10: Serve cold, garnished with mango slices, mint leaves, toasted coconut, and fresh berries.

Close-up of a slice of Mango Curd Tart on a plate, showing the creamy texture and golden crust

Pro Tips for the Best Mango Curd Tart

These tips will ensure your tart is a hit:

Use ripe mangoes for the best flavor.
Don’t skip straining the curd for smoothness.
Allow the tart to chill fully for clean slices.

What’s the secret to perfect Mango Curd Tart?

The key is the consistency of the mango curd. It should be thick enough to set but still smooth. Always whisk gently to avoid curdling!

Can I make Mango Curd Tart ahead of time?

Yes! You can prepare the tart a day in advance. Just keep it covered in the fridge until you’re ready to serve.

How do I avoid common mistakes with Mango Curd Tart?

Common pitfalls include overcooking the curd or not letting the tart chill long enough. Both can affect texture!

Best Ways to Serve Mango Curd Tart

Pair your mango curd tart with a scoop of vanilla ice cream or some whipped cream for a delightful treat. It also goes well with a light tropical fruit salad on the side.

Nutrition Facts for Mango Curd Tart

Per serving (recipe makes 8 servings):

Calories: 250
Protein: 4g
Fat: 12g
Carbohydrates: 35g
Fiber: 1g
Sugar: 15g
Sodium: 50mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Mango Curd Tart

Allow the tart to cool completely before covering it with plastic wrap or foil. Store it in the fridge for up to 3-4 days or freeze for up to 3 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions About Mango Curd Tart

Can I freeze mango curd tart?

Yes, you can freeze it. Just be sure to wrap it well to prevent freezer burn.

What if I can’t find ripe mangoes?

You can use frozen mango purée as an alternative, just ensure it’s thawed and drained well before use.

Variations of Mango Curd Tart You Can Try

Experiment with flavors by adding coconut cream for a tropical twist or using a gluten-free cookie crust for a different base. You can also try adding lime juice for a zesty kick!

Mango Curd Tart: 5 Simple Steps to Delightful Bliss

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Author: Fenna Saul
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Mango Curd Tart is a delightful dessert featuring a crisp biscuit crust filled with smooth, tangy mango curd.

Ingredients

Scale

1½ cups crushed biscuits or graham crackers
2 tbsp sugar
6 tbsp melted butter
1¼ cups mango purée
¼ cup sugar
3 tbsp lemon juice
4 egg yolks
2 whole eggs
Pinch of salt
4 tbsp butter
Mango slices
Mint leaves
Toasted coconut
Fresh berries

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Instructions

Combine the crushed biscuits or graham crackers with melted butter and sugar, mixing thoroughly until the mixture has an even, sand-like texture suitable for pressing.
Press the crust mixture firmly into the bottom and up the sides of a tart pan, then bake in a preheated oven at 350°F (175°C) until the crust turns lightly golden and sets, about 10-12 minutes. Remove and let it cool.
Puree the mango until completely smooth to ensure a silky texture in the curd filling.
In a saucepan over low heat, whisk together the mango purée, sugar, egg yolks, whole eggs, lemon juice, and a pinch of salt to combine and begin cooking gently.
Continuously whisk the mixture over low heat until it thickens into a glossy, custard-like consistency that coats the back of a spoon, ensuring it does not curdle or scramble.
Remove the saucepan from heat and stir in the butter, allowing it to melt fully into the curd, adding richness and a smooth finish.
Pass the mango curd through a fine mesh sieve to remove any lumps for ultimate smoothness, then pour the curd into the cooled tart crust and spread evenly.
Refrigerate the tart for 3 to 4 hours (or until fully set) so the filling firms up nicely and the tart slices cleanly.
Serve the tart cold, garnished with fresh mango slices, mint leaves, toasted coconut, and fresh berries to enhance presentation and flavor.