Mango Curd Tart

Okay, listen—if you love bright, tangy desserts that scream summer, this mango curd tart will become your new obsession. I make this when mangos show up at the farmers market and I want something impressive without acting like a pastry chef. You get a buttery crust, a silky mango curd filling, and bonus points for looking fancier than you actually are. That’s exactly what we’ll make here, with clear steps and a couple of my favorite shortcuts.
If you like quick tarts, you might also enjoy my take on air fryer blueberry tartlets.

Why You’ll Love This Recipe

• Bright, tropical flavor that lifts any meal.
• Simple crust you can make by hand in minutes.
• Silky curd filling—no weird stabilizers, just eggs, butter, and mango.
• Versatile: serve it for brunch, dessert, or show-off parties.
• Make-ahead friendly, which means less stress and more actual relaxing.

I first made this tart for a backyard barbecue and watched people circle it like it held a treasure map. It vanished faster than potato salad, which is saying something. Trust me, this one gets compliments even from people who claim to hate fruit desserts.

Ingredients You’ll Need

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup cold water
• 1 cup mango puree
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup fresh lemon juice
• 1/4 cup unsalted butter, melted
• Whipped cream or fresh fruit for topping

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 350°F (175°C). I always preheat early to give the oven time to stabilize; consistency matters.

STEP 2

In a large bowl, mix the flour, sugar, and salt. Add the chilled butter and blend until the mixture resembles coarse crumbs. Stir in the cold water, and mix until the dough comes together. Work quickly so the butter stays cold; that creates flakiness, not a sad biscuit.

STEP 3

Roll out the dough and place it in a tart pan. Prick the bottom with a fork and bake for 15-20 minutes until lightly golden. If the crust bubbles while baking, I press foil gently to flatten it—problem solved.

STEP 4

In a separate bowl, whisk together the mango puree, sugar, eggs, lemon juice, and melted butter until smooth. Whisk briskly to combine, and taste a tiny bit to adjust sweetness—yes, taste the raw curd cautiously.

STEP 5

Pour the mango mixture into the baked tart crust. Pour slowly to avoid disturbing the crust edge and keep the layers neat.

STEP 6

Bake for an additional 20-25 minutes until set. A slight jiggle in the center counts as done; the curd firms as it cools.

STEP 7

Let cool, then top with whipped cream or fresh fruit before serving. Chill for at least an hour if you want clean slices.

Pro Tips for the Best Results

• Chill the dough for 30 minutes before rolling to prevent shrinking.
• Blind-bake the crust with pie weights or dried beans to keep it flat.
• Use ripe, fragrant mangos for the best flavor; canned puree works in a pinch.
• Strain the curd if you want ultra-smooth texture without any fibrous bits.
• Cool fully before slicing so the filling doesn’t wobble everywhere.
• Use a tart pan with removable bottom for easy serving.
• Zest the lemon before juicing so you don’t waste any aromatics.
• For ultra-rich curd, use brown butter in place of melted butter—trust me.
• If you hate washing dishes, use one bowl for most steps and call it efficient.

Fun Variations & Topping Ideas

Variations:

• Coconut crust: swap some flour for shredded coconut for an island vibe.
• Lime twist: add a teaspoon of lime zest to the curd for extra zing.
• Mini tarts: make in a muffin tin for bite-sized party treats.

Toppings:

• Fresh berries: strawberries or raspberries add acidity and color.
• Toasted coconut flakes for crunch and a tropical look.
• A dollop of whipped cream keeps things classic and elegant.

Pair this tart with a crisp white wine or a cold sparkling water if you need to sober up between slices. Add a sprinkle of flaky sea salt on top for an unexpected but delightful contrast. Want to be fancy? Use edible flowers as garnish and watch people Instagram the heck out of it.

Storing and Reheating

Store the tart covered in the fridge for up to 3 days. If you want to prep earlier, make the curd a day ahead and fill the crust the next day. Warm slices briefly in a low oven if you prefer the curd slightly softened. Don’t freeze the tart whole; the curd texture suffers and the crust can weep. Instead freeze leftover curd in small containers and thaw in the fridge overnight when needed.

Leftover ideas

Turn leftover curd into breakfast parfaits layered with yogurt and granola. Spread curd on toast or pancakes for a tropical upgrade. Fold it into whipped cream for an instant mousse, because why not? Use small jars of curd as edible gifts; tie a ribbon and call it artisanal (no one needs to know otherwise).

Frequently Asked Questions (FAQ)

Can I use frozen mango?

Yes, but thaw and drain excess water to avoid a runny curd.

Can I make a gluten-free crust?

Definitely; use a 1:1 gluten-free flour blend and chill well before baking.

How ripe should the mangos be?

Pick mangos that smell sweet and yield slightly to pressure for the best puree.

Can I make this ahead for a party?

Yes—make the curd two days ahead and keep it chilled; assemble the day of for best texture.

Is this tart kid-friendly?

Kids usually love it; reduce lemon if they prefer milder sweetness.

Can I reduce sugar?

Yes, but the sugar balances the mango acid and helps set the curd; reduce gradually and taste.

Do I need to strain the puree?

Straining removes fibers and makes a silkier curd; I usually strain unless my mangos are ultra-smooth.

IMO this tart beats a lot of fancy pastries because it tastes like sunshine and doesn’t require a 12-step tempering dance. Also, you get to pretend you set off a culinary masterclass even if you used a blender for the puree. I won’t tell if you don’t.

Conclusion

This mango curd tart delivers big flavor with minimal drama. If you want a pro’s version for comparison, see Mango Curd Tart Recipe by Zoë François – ZoëBakes – Zoe Bakes. Make it, rate it, and tell me how it turned out. Happy baking and enjoy always.