MANGO CURD TART

A Bright, Creamy Tropical Dessert with a Buttery Crust

The Mango Curd Tart is a dessert that instantly feels like sunshine on a plate. With its vibrant golden color, silky-smooth texture, and perfectly balanced sweet-tart flavor, this tart delivers elegance without intimidation. It’s the kind of dessert that looks bakery-worthy yet is entirely achievable in a home kitchen.

Mango curd offers a tropical twist on classic lemon curd. It keeps the creamy richness we love while introducing floral sweetness and gentle acidity from ripe mangoes. Paired with a crisp, buttery tart shell, the result is a dessert that feels both refreshing and indulgent.

This tart is ideal for warm-weather gatherings, celebrations, brunch tables, or anytime you want something light yet luxurious. It slices beautifully, holds its shape, and delivers a smooth, melt-in-your-mouth experience with every bite.

In this recipe, you’ll learn how to make a flawless tart crust, a silky mango curd filling, and how to assemble everything for a stunning final presentation.

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Why Mango Curd Works So Well

Mango curd balances richness and brightness. Eggs and butter provide structure and creaminess, while mango purée brings natural sweetness and a vibrant tropical note. A touch of citrus sharpens the flavor and prevents the curd from becoming overly sweet.

Unlike heavy cream-based desserts, mango curd feels light and clean, making it perfect after rich meals.

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INGREDIENTS

For the Tart Crust:

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

For the Mango Curd Filling:

• 1 cup mango purée (fresh or canned)
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup unsalted butter, cubed
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

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INSTRUCTIONS

1. In a bowl, combine flour, powdered sugar, and salt.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Add egg yolk and cold water, mixing just until dough forms.
4. Press dough into a tart pan evenly.
5. Chill for 30 minutes.
6. Preheat oven to 350°F (175°C).
7. Bake crust for 18–20 minutes until lightly golden. Cool completely.
8. In a saucepan, whisk mango purée, sugar, eggs, lemon juice, zest, and salt.
9. Cook over medium-low heat, stirring constantly.
10. Add butter cubes gradually until melted.
11. Continue cooking until curd thickens and coats the spoon.
12. Strain curd for extra smoothness (optional).
13. Pour curd into cooled tart shell.
14. Chill for at least 3 hours until fully set.
15. Garnish with fresh mango slices before serving.

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Texture & Flavor Experience

The crust is crisp and buttery, providing contrast to the silky mango curd. The filling is smooth, bright, and gently tangy, with mango flavor shining through without overpowering sweetness.

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Mango Selection Tips

• Use ripe mangoes with deep orange flesh
• Avoid fibrous varieties
• Frozen mango works when blended smoothly

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Storage & Make-Ahead Tips

Store tart covered in the refrigerator for up to 3 days. This tart is best served chilled and can be made a day in advance.

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Flavor Variations

• Coconut Mango Tart: Add coconut cream to curd
• Passion Fruit Mango Tart: Replace part of mango purée
• Ginger Mango Tart: Add fresh grated ginger

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Why This Recipe Works

The curd thickens gently without scrambling due to controlled heat and constant stirring. Butter enriches without heaviness, and the crust provides structure and balance.

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