Mango Curd Tart Recipe – Tropical, Smooth, and Refreshingly Sweet

Mango Curd Tart is a luxurious dessert perfect for summer or special occasions. Smooth, tangy, and sweet mango curd sits in a crisp, buttery tart shell, creating a stunning tropical treat.

Tarts are versatile desserts, and mango curd is a tropical twist that brings bright color and fresh flavor. Unlike custard tarts, the curd sets to a smooth, spoonable texture that holds beautifully when sliced. This dessert is elegant enough for dinner parties but simple enough for a weekend treat.

Why Mango Curd Tart Is a Must-Try

• Bright tropical flavor: Refreshing mango balances sweetness and tang.
• Elegant presentation: Perfect centerpiece for dessert tables or celebrations.
• Make-ahead friendly: Tart can be prepared a day in advance, enhancing flavors.
• Easy yet impressive: Uses simple ingredients for maximum visual and taste impact.

Ingredients You’ll Need

Tart Shell

• 1 ¼ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tbsp cold water

Mango Curd Filling

• 2 ripe mangoes, peeled and pureed (or 1 cup mango puree)
• 3 large eggs
• ¾ cup granulated sugar
• ¼ cup unsalted butter, cubed
• 2 tbsp lemon juice
• 1 tsp lemon zest

Optional Garnish: Whipped cream, fresh mango slices, or mint leaves.

Step-by-Step Instructions

1. Make the Tart Shell

1. In a medium bowl, whisk flour and powdered sugar.
2. Cut in cold butter until the mixture resembles coarse crumbs.
3. Add egg yolk and cold water, mixing until dough forms. Wrap in plastic and chill 30 minutes.

2. Pre-Bake the Shell

1. Roll out dough to fit a 9-inch tart pan. Press into pan, trim excess edges.
2. Chill 10 minutes, then line with parchment and fill with pie weights or dried beans.
3. Bake at 350°F (175°C) for 15 minutes. Remove weights, bake another 5–7 minutes until lightly golden. Cool completely.

3. Prepare Mango Curd

1. In a heatproof bowl over simmering water, whisk eggs and sugar.
2. Stir in mango puree, butter, lemon juice, and zest.
3. Cook gently, stirring constantly until thickened (~8–10 minutes). Do not boil.

4. Assemble the Tart

1. Pour mango curd into pre-baked tart shell. Smooth the top with a spatula.
2. Chill for at least 2–3 hours until fully set.

5. Serve

Slice and garnish with fresh mango slices, mint, or whipped cream. Serve chilled.

Tips for Perfect Mango Curd Tart

1. Use ripe mangoes – The flavor and natural sweetness are key.
2. Stir constantly while cooking curd – Prevents curdling and ensures silky texture.
3. Chill before slicing – Helps the curd set and maintain clean slices.
4. Freeze mangoes in advance – If mangoes aren’t in season, frozen puree works fine.

Variations to Try

• Coconut Mango Tart: Add a layer of toasted coconut between shell and curd.
• Tropical Fruit Tart: Top with kiwi, passionfruit, or berries for extra color.
• Mini Tartlets: Bake in muffin tins for individual servings.
• Spiced Mango Curd: Add a pinch of cardamom or ginger for a warm tropical twist.

Cultural Context

Mango is a staple fruit in tropical regions like India, Southeast Asia, and the Caribbean. Curd-based desserts have a history in European baking, especially lemon curd tarts. Combining tropical mango with a crisp European tart shell is a modern fusion that brings vibrant flavor, texture, and visual appeal to dessert tables worldwide.

Mango Curd Tart

Tropical mango curd tart with a buttery, crisp shell and smooth, tangy mango filling, perfect for summer desserts.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 3 hours hrs

Servings: 8 slices

Course: Dessert

Cuisine: International, Tropical

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

Tart Shell

• 1.25 cups all-purpose flour
• 0.25 cup powdered sugar
• 0.5 cup unsalted butter cold, cubed
• 1 egg yolk
• 1-2 tbsp cold water

Mango Curd Filling

• 2 ripe mangoes peeled and pureed, ~1 cup puree
• 3 eggs large
• 0.75 cup granulated sugar
• 0.25 cup unsalted butter cubed
• 2 tbsp lemon juice
• 1 tsp lemon zest

Equipment

• Mixing bowls
• Tart pan
• Whisk
• Spatula
• Heatproof bowl

Method

 

1. Whisk flour and powdered sugar. Cut in butter until coarse crumbs form. Add egg yolk and water, mix into dough. Chill 30 min.
2. Roll dough into tart pan, trim edges, chill 10 min. Line with parchment and fill with pie weights. Bake 15 min at 350°F (175°C). Remove weights, bake 5–7 more min until golden. Cool.
3. In heatproof bowl over simmering water, whisk eggs and sugar. Stir in mango puree, butter, lemon juice, and zest. Cook 8–10 min until thickened, stirring constantly.
4. Pour mango curd into pre-baked shell. Smooth top. Chill 2–3 hours until set.
5. Slice and garnish with mango slices, mint, or whipped cream. Serve chilled.

Notes

Can be prepared a day ahead; chilling improves flavor and set.