Name: Mango Curd Tart
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 38 min
Cuisine: Tropical
Ingredients: For the crust:; 1 1/4 cups all-purpose flour; 1/4 cup powdered sugar; 1/4 tsp salt; 1/2 cup unsalted butter, cold and cubed; 1 large egg yolk; 2–3 tbsp cold water; For the mango curd:; 1 1/2 cups fresh mango puree; 1/2 cup granulated sugar; 4 large egg yolks; 2 tbsp cornstarch; 2 tbsp lemon juice; 1/4 cup unsalted butter, softened

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This mango curd tart is a bright, tropical dessert with a buttery crust and silky, sweet-tangy mango curd filling. The vibrant color and smooth texture make it as beautiful as it is delicious. I love making it for special occasions or summer gatherings when I want a dessert that feels both elegant and refreshing.

Mango Curd Tart

Why You’ll Love This Recipe

I love how this tart delivers a burst of mango flavor in every bite. The creamy curd has just the right balance of sweetness and tartness, and the crisp crust adds a satisfying contrast. It’s make-ahead friendly, so I can prepare it in advance and have a stunning dessert ready to serve without last-minute stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

All-purpose flour
Powdered sugar
Salt
Unsalted butter, cold and cubed
Egg yolk
Cold water

For the mango curd:

Fresh mango puree
Granulated sugar
Egg yolks
Cornstarch
Lemon juice
Unsalted butter, softened

Directions

I start by making the crust. In a bowl, I whisk together flour, powdered sugar, and salt.
I cut in the cold butter until the mixture resembles coarse crumbs.
I add the egg yolk and cold water, mixing just until the dough comes together.
I shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
I roll out the dough and fit it into a tart pan, trimming the excess. I prick the bottom with a fork.
I blind-bake the crust at 350°F (175°C) for 15–18 minutes until lightly golden, then let it cool.
For the curd, I whisk mango puree, sugar, egg yolks, cornstarch, and lemon juice in a saucepan.
I cook over medium heat, stirring constantly, until the mixture thickens.
I remove from heat and stir in the softened butter until smooth.
I pour the curd into the cooled crust and spread it evenly.
I refrigerate for at least 2 hours before serving to allow it to set.

Servings and timing

This recipe makes about 8 servings. I usually spend 20 minutes prepping, 15–18 minutes baking the crust, and at least 2 hours chilling the tart before serving.

Variations

I sometimes top the tart with fresh fruit like kiwi, berries, or thin mango slices for decoration. For extra richness, I spread a thin layer of whipped cream or coconut cream on top. If I want a citrus twist, I add a bit of lime zest to the curd.

storage/reheating

I store the tart covered in the refrigerator for up to 3 days. I don’t recommend freezing it because the curd’s texture can change once thawed.

FAQs

Can I use frozen mango?

Yes, I thaw it first and blend until smooth to make the puree.

Can I make the curd ahead of time?

Absolutely, I often prepare the curd a day in advance and store it in the fridge until ready to assemble.

Do I need to strain the curd?

I sometimes strain it after cooking for an extra-smooth texture, especially if the puree has fibrous bits.

Can I use a store-bought crust?

Yes, it’s a great shortcut when I’m short on time.

How do I know when the curd is thick enough?

It should coat the back of a spoon and hold its shape when you run a finger through it.

Conclusion

This mango curd tart is one of my favorite fruit-based desserts because it’s creamy, tangy, and bursting with tropical flavor. I love how it’s impressive enough for special occasions yet simple enough to make at home. It’s a refreshing treat that always brightens the table.