Mango Curd Tart Coconut Shell

This Mango Curd Tart has everything I crave in a summer dessert. Each bite is creamy, tart, and fresh with a buttery coconut graham crust and silky mango filling. It is vibrant enough to steal the show on any table yet so simple I make it even for casual get-togethers.

I was looking for something to cure my winter blues on a grey day and this tart tasted like pure sunshine. My friends ask for it now every time mango season comes around.

Ingredients

• Graham cracker crumbs: for a crisp base that holds up well
• Kosher salt: to balance the sweetness and enhance flavor
• Brown sugar: for deeper caramel notes in the crust
• Unsweetened shredded coconut: toasted for extra crunch and aroma choose ones with no added sugar for best flavor
• Unsalted butter: melted to bind the crust and add richness
• Canned mango puree: Kesar mango pulp has a floral fruity intensity
• Vanilla extract: gently rounds out the flavors go for pure extracts
• Granulated sugar: brightens up the curd and keeps it smooth
• Limes: both zest and juice bring bold citrus to complement the mango use fresh limes for the brightest taste
• Egg yolks: make the curd silky and rich choose large fresh eggs
• Swiss meringue: for an optional light cloud-like garnish
• Coconut chips or flakes: to echo the crust and provide contrast
• Fresh mango and lime wedges: for a bright finish choose ripe juicy mangoes

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit so it is hot and ready when you assemble your crust

Make the Crust:

Mix graham cracker crumbs kosher salt brown sugar and toasted coconut in a bowl then pour in melted butter and stir until all crumbs are moistened

Form the Crust:

Press the mixture firmly and evenly into a nine-inch tart pan making sure to go up the sides and create a solid bottom base

Bake the Crust:

Place the crust in the oven for ten minutes then check and press back any spots that have slumped while still warm from the oven

Prepare the Mango Curd:

Lower oven temperature to three hundred twenty five degrees Fahrenheit combine mango puree lime zest and juice vanilla extract sugar salt and egg yolks in a heatproof bowl

Cook the Curd:

Set the bowl over simmering water making sure the bowl does not touch the water whisk constantly for about twenty minutes until mixture thickens stir in butter until smooth and glossy

Bake the Tart:

Pour the mango curd carefully into the cooled crust smooth the top and bake in the oven for fifteen to seventeen minutes until the center feels set but still soft

Cool and Chill:

Let the tart cool at room temperature until no longer warm then refrigerate uncovered for at least four hours or overnight for best sliceable texture

Decorate and Serve:

Once fully chilled garnish with dollops of toasted meringue arrange fresh mango slices lime wedges and coconut chips in a pretty pattern and serve slices cold

Save

When I found Kesar mango pulp at my local Indian market it changed how I make all fruit curds the sweet floral notes are unmatched and every time I open a can it reminds me of vacationing somewhere tropical

Storage Tips

This tart keeps beautifully in the fridge for up to forty eight hours and the crust stays crisp if you store it uncovered for the first hour in the refrigerator Do not freeze after baking as the curd texture may turn grainy If you want to make ahead prepare the crust one day before then cook and fill the next morning

Ingredient Substitutions

Use regular sweetened coconut if unsweetened is hard to find but reduce the brown sugar a bit Meyer lemons can swap in for limes for a rounder citrus note If you cannot find mango pulp mash ripe fresh mangoes and press through a fine mesh sieve

Serving Suggestions

This tart is gorgeous on its own but makes a showstopping finale alongside coconut ice cream or a platter of passion fruit and pineapple Serve in thin slices as it is rich but pairs perfectly with black coffee or iced tea for balance

Cultural Context

Mango curd draws inspiration from classic lemon tart but is common in South Asian and Caribbean desserts where mango is abundant Indian mango pulp like Kesar or Alphonso gives that signature tropical edge over standard purees

Recipe FAQs

→ What type of mango works best?

Kesar or Alphonso mango pulp is recommended for a rich, sweet flavor, but any ripe, smooth mango puree can be used.

→ How do I prevent a soggy tart crust?

Be sure to bake the crust before adding the curd, letting it set and develop texture. A brief pre-bake ensures crispness.

→ Can I make this tart ahead of time?

Yes! Prepare and chill the tart overnight for best flavor and clean slices. Add toppings just before serving for freshness.

→ Is it possible to use fresh mango instead of canned puree?

Absolutely. Simply blend ripe mango flesh until smooth, strain, and measure as you would with canned pulp.

→ How should the tart be garnished?

Try toasted meringue, fresh mango slices, coconut chips, and lime wedges for a bright, tropical finish.

→ Can I freeze leftovers?

While best enjoyed fresh, individual slices can be frozen for up to 1 month. Thaw in the refrigerator before serving.