Best Mango Curd Tart Recipe
The best Mango Curd Tart recipe is here! After making this many times, I’ve perfected the balance of sweet and tangy mango curd in a crispy, flaky tart shell. This summer dessert is so fresh and light, it’s like a taste of the tropics. Keep reading for my tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Sour Cream and Onion Biscuits and Raspberry Oatmeal Crumble Bars.
Why This Best Mango Curd Tart Recipe Is Pure Comfort
- The perfect balance of sweet and tangy mango curd
- Crispy, flaky tart shell that's easy to make
- A summer dessert that's better than takeout
- Impress your guests with this show-stopping dessert
What You'll Need for Best Mango Curd Tart Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 ripe mangoes
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 4 egg yolks
- 1/2 cup unsalted butter
- Salt
- Vanilla extract
- Optional: Whipped cream
- Optional: Fresh mint leaves
📝 Ingredient Notes
- Mangoes: Ripe mangoes are essential for a sweet and tangy curd.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of tart dough → See on Amazon
- Silicone tart pan — Ensures easy removal of the tart → See on Amazon
How to Make Best Mango Curd Tart Recipe
- Prepare the tart shell: Combine flour, sugar, and salt. Add cold butter and pulse until crumbly. Add egg yolk and pulse until dough forms. Press into a tart pan and bake at 375°F (190°C) for 15 minutes.
- Make the mango curd: Blend mango flesh, sugar, and egg yolks. Cook with cornstarch and water until thickened. Stir in butter and vanilla.
- Assemble and bake: Pour mango curd into the pre-baked tart shell. Bake at 350°F (175°C) for 20-25 minutes. Cool and chill before serving.
Cook's Tips for Perfect Best Mango Curd Tart Recipe
- Common mistake and fix: Don't overcook the curd to prevent it from curdling. If it does, blend it smooth and strain before using.
- Tip: Use ripe mangoes for a sweet and tangy curd.
- Tip: Chill the tart for at least 2 hours before serving to allow the curd to set.
Storing & Reheating Best Mango Curd Tart Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days Make-ahead tip: Make the tart shell and curd ahead of time and assemble before serving
Freezing Best Mango Curd Tart Recipe
Freeze the curd for up to 3 months
How to Reheat Without Drying It Out
Oven: No need to reheat Microwave: No need to reheat
Recipe Notes
- Chef tip: Use a food processor for easy tart dough prep.
- Best substitution: Substitute mangoes with peaches for a different twist.
- Make-ahead: Prepare the tart shell and curd ahead of time and assemble before serving.
- Scaling: This recipe can be halved or doubled to suit your needs.
- Troubleshooting: If the curd doesn't thicken, cook it longer or add more cornstarch. If it curdles, blend it smooth and strain before using.
Want to level up this recipe?
High-quality mango slicer — Makes prep work a breeze and ensures even slices → Check price on Amazon
Best Mango Curd Tart Recipe
Ingredients
Main Ingredients
- 2 ripe mangoes
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 4 egg yolks
- 1/2 cup unsalted butter
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the tart shell: Combine flour, sugar, and salt. Add cold butter and pulse until crumbly. Add egg yolk and pulse until dough forms. Press into a tart pan and bake at 375°F (190°C) for 15 minutes.
- Make the mango curd: Blend mango flesh, sugar, and egg yolks. Cook with cornstarch and water until thickened. Stir in butter and vanilla.
- Assemble and bake: Pour mango curd into the pre-baked tart shell. Bake at 350°F (175°C) for 20-25 minutes. Cool and chill before serving.
Notes
- Chef tip: Use a food processor for easy tart dough prep.
- Best substitution: Substitute mangoes with peaches for a different twist.
- Make-ahead: Prepare the tart shell and curd ahead of time and assemble before serving.
- Scaling: This recipe can be halved or doubled to suit your needs.
- Troubleshooting: If the curd doesn't thicken, cook it longer or add more cornstarch. If it curdles, blend it smooth and strain before using.
Storage
- Fridge: Store in the fridge for up to 5 days
- Freezer: Freeze the curd for up to 3 months
- Oven reheat: No need to reheat
- Microwave reheat: No need to reheat
- Make ahead: Make the tart shell and curd ahead of time and assemble before serving
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 18g
- Carbs: 45g
- Fiber: 2g
- Sugar: 35g
- Sodium: 100mg
- Cholesterol: 150mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Mango Curd Tart Recipe FAQs
Yes, you can make the mango curd up to 3 days ahead and store it in the fridge.
Overcooking the curd can cause it to grain. If this happens, blend it smooth and strain before using.
Yes, you can freeze the mango curd for up to 3 months. Thaw in the fridge before using.
Yes, you can blend the mango flesh, sugar, and egg yolks in a blender before cooking.
Cut the mango lengthwise on either side of the pit. Score the flesh and flip it out. Slice and enjoy!
A Warm Final Note
I can’t wait for you to try Best Mango Curd Tart Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
