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This mango curd tart combines the tropical sweetness of mango with tangy lime and a coconut graham cracker crust for an indulgent dessert that brings a taste of the tropics to your table. I perfected this recipe after countless summer gatherings where guests always asked for something refreshing yet decadent.
The first time I made this tart was for my sister's birthday celebration during a particularly hot summer. The cool, creamy texture and vibrant mango flavor immediately made it a family favorite that's now requested at every special occasion.
Ingredients
- Graham cracker crumbs: Create a sweet, crunchy foundation that complements the smooth mango filling
- Toasted coconut: Adds tropical notes and textural contrast to the crust
- Canned Kesar mango puree: Delivers consistent flavor and vibrant color year-round
- Fresh lime juice and zest: Provide essential acidity to balance the sweetness
- Egg yolks: Create that silky, custard-like texture that makes curd so luxurious
- Butter: Enriches both crust and curd for an unmistakable richness
Step-by-Step Instructions
- Prepare the Crust:
- Begin by preheating your oven to 350°F. In a large bowl, thoroughly combine the graham cracker crumbs, kosher salt, brown sugar, and toasted coconut until evenly mixed. Pour in the melted butter and stir until the mixture resembles wet sand. Every crumb should be moistened, but the mixture shouldn't be soggy.
- Form the Perfect Shell:
- Transfer your crust mixture to a 9-inch tart pan with a removable bottom. Using the flat bottom of a measuring cup, press the mixture firmly and evenly across the bottom and up the sides of the pan. The pressure is important here to ensure your crust holds together when sliced.
- Bake the Foundation:
- Place your tart pan on a baking sheet and bake for exactly 10 minutes until the crust is fragrant and beginning to turn golden at the edges. Remove from the oven and while still warm, use the back of a spoon to gently press down any parts that have puffed up. This ensures a flat base for your filling.
- Create the Mango Curd:
- Reduce your oven temperature to 325°F. In a heatproof bowl, combine the mango puree, lime zest, fresh lime juice, vanilla extract, granulated sugar, salt, and egg yolks. Whisk until completely smooth and uniform in color. This mixture is the foundation of your luxurious curd.
- Cook the Curd to Perfection:
- Create a double boiler by placing your bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Cook the mixture with constant stirring for about 20 minutes. Watch as the curd gradually thickens until it coats the back of a spoon and a finger drawn through leaves a clear path. This slow cooking prevents curdling and ensures silky smoothness.
- Incorporate Butter for Richness:
- Remove from heat and add butter in small pieces, stirring until completely melted and incorporated. The butter not only adds richness but gives the curd its signature glossy appearance. Strain through a fine mesh sieve to remove any lumps or bits of cooked egg.
- Bake the Filled Tart:
- Pour your velvety mango curd into the prepared crust and smooth the top with an offset spatula. Bake for 15-17 minutes until the filling is just set but still has a slight jiggle in the center. Look for the edges to be more set than the middle, as it will continue to firm up as it cools.
- Chill for Flavor Development:
- Allow the tart to cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight. This resting period is crucial for the flavors to meld and the texture to set properly. Patience here rewards you with perfect slices.
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The Kesar mango variety used in this recipe holds a special place in my heart. These mangoes from India have an intensely aromatic quality that elevates the entire dessert. My grandmother introduced me to them years ago, and now I cannot imagine making this tart with any other variety.
Perfecting Your Meringue
If you choose to top your tart with swiss meringue, the technique makes all the difference. Heat your egg whites and sugar in a double boiler until the sugar completely dissolves when rubbed between your fingers. This creates the most stable base for whipping. Beat until glossy stiff peaks form, then use a kitchen torch to toast the tops for that professional finish. The contrast between the cool mango curd and the fluffy toasted meringue creates a delightful textural experience.
Storage and Make Ahead Tips
This tart actually improves with a day of rest in the refrigerator. The flavors deepen and the texture becomes even more luscious. Cover loosely with plastic wrap but avoid pressing it against the surface to prevent condensation from forming. The tart will keep beautifully for up to 3 days refrigerated. I recommend adding any meringue topping just before serving for the best presentation and texture.
Seasonal Variations
While canned mango puree works year-round, during peak mango season I sometimes substitute fresh Ataulfo or Champagne mangoes. Simply peel and puree the flesh of 3-4 ripe mangoes to yield the required amount. The process requires a bit more effort but rewards you with bright, distinctive freshness. During winter months, try substituting passion fruit or guava for an equally tropical but different flavor profile.
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This mango curd tart will surely impress your guests and become a staple in your dessert rotation—it's as delightful to look at as it is to eat.
Frequently Asked Questions
- → Can I use fresh mango instead of canned puree?
Yes, you can substitute fresh mango puree. Select very ripe mangoes, peel and deseed them, then blend until perfectly smooth. You may need to strain the puree to remove any fibers. Kesar or Alphonso mangoes work best for their intense flavor and color.
- → How far in advance can I make this tart?
The tart can be made up to 2 days in advance. Store it covered in the refrigerator without the meringue topping. Add the meringue, toasted coconut, and fresh fruit garnishes shortly before serving for the best presentation and texture.
- → Can I freeze the mango tart?
The tart base with mango curd can be frozen for up to 1 month. Wrap it well in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before garnishing and serving. The meringue topping should not be frozen.
- → What can I substitute for the graham crackers in the crust?
Digestive biscuits, vanilla wafers, or gingersnaps make excellent substitutes for graham crackers. Adjust the sugar slightly depending on the sweetness of your chosen cookie.
- → Why did my mango curd not set properly?
Insufficient cooking time is the most common cause. The curd needs to reach at least 170°F to properly thicken. Ensure you're cooking it slowly over simmering water while stirring constantly until it coats the back of a spoon. The additional baking time helps set it further.
- → Do I need to make the meringue topping?
The meringue is optional. The tart is delicious with just fresh fruit and toasted coconut, or you could substitute whipped cream. If using whipped cream, add it just before serving.