This Mango Curd Tart recipe features a rich mango lime curd in a salted coconut graham cracker crust topped with toasted meringue. This confection is essentially an elevated mango pie recipe and is a perfect peak mango season dessert.
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You all know I love to make tarts. When I can’t think of what to bake, I always default to a tart. Probably because they are so versatile and customizable. I had so much fun developing the crust for this one. It is a salted coconut graham cracker crust made with brown sugar instead of white, which is my favorite swap. You’ll never go back to white sugar crusts after you try this one.
The filling is adapted from ZoëBakes. I added vanilla because why not, as well as lime zest to round out the citrus note.
I cannot get enough of mangos when they are in season. There was a time when I didn’t think I liked mango, but I fell in love with the fruit when I made Mango Macarons, and then again when I recently developed a recipe for Mango Creme Brulee.
Why you’ll love this recipe
- The mango curd has a punchy mango and lime flavor with a buttery finish.
- Traditional graham cracker crust gets a salty coconut and brown sugar upgrade.
- The garnish is completely customizable.
- This can be made in any pan you have on hand.
- Mango puree and fresh mango are the dominant flavors.
- Coconut adds interest to the crust and the garnish
- Egg yolks and butter bring richness to the mango curd
- Vanilla extract and kosher salt balance the overall flavor profile.
- Lime juice and zest bring a citrus note to the curd.
- The crust has structure from graham cracker crumbs.
- Brown sugar sweetens the crust and granulated sugar sweetens the curd.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these pastries to your liking:
- No swiss meringue — top with whipped cream instead or leave off completely.
- No coconut — omit the coconut from the crust and garnish, if desired.
- Other garnish ideas — use white chocolate shavings or lime zest.
- Mini tarts — use mini tart molds instead of one large tart pan.
- Pie pan — bake in a glass, metal or ceramic pie pan or 9×9 metal baking pan instead of a tart pan.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make mango curd tart
Step 1: Combine the crust ingredients and pat into the pan. Bake.
Step 2: Combine the curd ingredients except butter and cook over a bain marie until thickened, then add the butter.
Step 3: Pour into baked crust. And bake until curd is set, then chill completely.
Step 4: Garnish with toasted Swiss meringue, coconut flakes, lime and mango slices.
- You may need to re-pat the graham cracker crust after baking while it is still hot to retain its shape.
- Use a bit less sugar if you are using sweetened coconut flakes instead.
- Slice mango very thinly with a sharp knife to create waves of mango for the garnish.
Store a curd tart in an airtight container in the refrigerator for 3 days.
Yes, feel free to completely omit the lime juice and/or zest.
Yes, just increase the sugar to ½ cup.
Yes, freeze the tart in an airtight container for up to 2 months.
More recipes you’ll love
Lastly, if you make this Mango Curd Tart recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
Mango Curd Tart
Salted coconut graham cracker crust
- 1 ½ cups graham cracker crumbs (180g, 12 full sheets of graham crackers)
- 1 teaspoon kosher salt
- ⅓ cup brown sugar (75g)
- ½ cup unsweetened shredded coconut* toasted (30g)
- 9 tablespoon unsalted butter melted (121g)
- 1 ¼ cups canned mango puree Kesar mango pulp recommended** (242g)
- 2 large limes zest and juice
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar (73g)
- pinch kosher salt
- 6 egg yolks
- 4 tablespoon unsalted butter (53g)
- ½ batch swiss meringue recipe from Serious Eats
- 1 mango sliced thinly
- 2 tablespoon coconut chips or flakes
- 1 lime sliced into wedges
Make the crust
- Preheat the oven to 350°F.
- In a large bowl combine the graham cracker crumbs, salt, brown sugar and coconut. Whisk to combine. Add the melted butter and stir to combine.
- Pour the mixture into a 9-inch round tart or pie pan. Pat the crumbs into the bottom of the pan and up the sides with greased hands or a pastry tamper.
- Bake for 10 minutes. Remove from the oven. While it is still hot, tamp it down again if it puffed up too much or lost shape.
Make the mango curd
- Decrease the oven temperature to 325°F.
- In a large heat-proof bowl whisk to combine the mango puree, lime zest and juice, vanilla extract, granulated sugar, kosher salt and egg yolks. Set this bowl over a bain-marie, a medium saucepan filled with an inch of water set on medium heat. Stirring constantly, cook until thickened to a thinner pudding consistency. This can take up to 20 minutes. Add the butter to the curd and stir through until combined. Remove from heat.
- Pour the filling into the baked crust. Smooth the top with an offset spatula. Bake for 15-17 minutes or until the curd set. Remove from the oven and let cool until room temperature on a wire rack before chilling completely in the fridge, at least four hours or overnight.
- After fully chilling, decorate with toasted Swiss meringue, fresh mango, coconut and lime slices, if desired.