Description
This bright, silky mango curd tart sits in a buttery graham cracker crust for a refreshing tropical dessert that’s easy to make ahead. It offers sweet, tangy flavor in a smooth filling.
Ingredients
- 1½ cups graham cracker crumbs (about 10–12 crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1¼ cups mango purée (from fresh or frozen mango, blended smooth)
- ¼ cup granulated sugar
- 3 tablespoons lemon juice
- 4 egg yolks
- 2 whole eggs
- 4 tablespoons unsalted butter, cubed
- Pinch of salt
- Fresh mango slices (optional garnish)
- Toasted coconut flakes (optional garnish)
- Fresh mint leaves or berries (optional garnish)
Instructions
- Preheat oven to 350°F.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press mixture firmly into a 9-inch tart pan with a removable bottom.
- Bake for 10 minutes, then let cool completely.
- Blend mango pieces until smooth. Strain if needed for a silky texture.
- In a medium saucepan, whisk together mango purée, sugar, lemon juice, eggs, and egg yolks.
- Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes).
- Remove from heat and whisk in butter until smooth and glossy.
- Strain through a fine sieve for an extra-smooth finish.
- Pour the warm curd into the cooled crust. Smooth the top with a spatula.
- Refrigerate for 3–4 hours, or until fully set and firm to the touch.
- Decorate with fresh mango slices, mint, or toasted coconut before serving. Slice cold for clean edges.
Notes
- Stir the curd continuously while cooking to achieve a glossy finish; avoid boiling.
- Use ripe mangoes for the best natural sweetness and color.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Stovetop
- Cuisine: American