Bright, silky mango curd nestled in a crisp, buttery tart shell is one of summer’s simplest luxuries.
This Mango Curd Tart is deceptively easy but reads like a show-stopping dessert on any table.
You’ll find tips below to keep the texture glossy and the crust flaky every time.
If you like mangoes in smoothies, you might enjoy a tangy pairing like this cherry mango smoothie alongside a slice.
Why You’ll Love This Mango Curd Tart
- Bright, tropical flavor that isn’t too sweet.
- Silky, custardy filling with a fine balance of acid.
- Buttery, tender shortcrust that flakes without crumbling.
- Quick to assemble; impressive to serve.
- Versatile — pairs with whipped cream or fresh fruit.
- Great make-ahead dessert for parties.
This Mango Curd Tart marries the sunny sweetness of ripe mangoes with a gently tangy lime note and a smooth, egg-rich curd texture. The contrast between the set, glossy filling and the tender golden shell gives each bite complexity — a snap of crust followed by creamy fruit intensity.
“Absolutely heavenly — the filling was velvety and the crust perfectly crisp. Made it for a dinner party and everyone went back for seconds!” — 5 stars
Key Ingredients for Mango Curd Tart
Mango puree
Ripe mango puree is the star flavor and sets the tart’s color and aroma. Choose perfectly ripe, fragrant mangoes for the best natural sweetness and bright orange hue. If you must substitute, canned mango pulp works, but fresh gives better fragrance and texture.
Unsalted butter
Butter provides flavor and structure in both crust and filling. Use high-quality unsalted butter chilled for the crust and melted for the curd — salted butter will change the seasoning. For a non-dairy swap, use a firm plant-based butter and accept a slightly different mouthfeel.
All-purpose flour
All-purpose flour creates the tender shortcrust that holds the filling without becoming tough. Measure by spooning into the cup and leveling for accuracy. Using cake flour will yield a more delicate crust; bread flour will make it chewier.
Large eggs
Eggs set the mango curd and give it a smooth, custardy texture. Fresh eggs emulsify and provide stability during baking. Replacements like egg yolk-only might change firmness; egg substitutes will not give the same silky result and are not recommended.
Full Ingredient List for Mango Curd Tart
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 1/4 to 1/2 cup cold water
- 2 ripe mangoes, pureed
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup fresh lime juice
- 1/4 cup unsalted butter, melted
- Whipped cream or fresh fruit for topping
Step-by-Step Instructions for Mango Curd Tart
Step 1: Preheat and prepare
Preheat the oven to 350°F (175°C). Prepare a 9-inch tart pan with a removable bottom for easy release.
Pro Tip: The oven should reach full temperature; you’ll smell the warm butter when it’s ready and the metal surface will feel hot to the touch.
Step 2: Make the shortcrust dough
In a bowl, mix the flour and powdered sugar until evenly combined. Cut the chilled, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the egg yolk and add 1/4 cup cold water, mixing just until the dough comes together; add more water by teaspoonfuls if dry.
Pro Tip: The dough should hold together when pressed but not be sticky; it should feel cool and slightly crumbly in your hands.
Step 3: Blind bake the tart shell
Roll the dough out on a lightly floured surface and fit it into the 9-inch tart pan, trimming any excess. Prick the bottom with a fork to vent, line with parchment, and fill with pie weights or dried beans. Bake for 15–20 minutes or until the edges are lightly golden; remove the weights and bake a few minutes more if the center looks undercooked.
Pro Tip: The crust should be pale golden with a firm but tender edge and no raw, doughy spots in the center.
Step 4: Prepare the mango curd filling
In another bowl, whisk together the mango puree, granulated sugar, and eggs until smooth. Add the fresh lime juice and the melted butter, whisking to combine. Strain if you want an extra-silky curd to remove any fibrous bits.
Pro Tip: The filling should be glossy and pourable, with no visible streaks of egg; it should smell of bright mango and lime.
Step 5: Bake the tart with filling
Pour the mango curd filling into the pre-baked tart shell, smoothing the top. Return the tart to the oven and bake for an additional 20–25 minutes, or until the filling is set but still slightly wobbly in the center.
Pro Tip: Look for a slight jiggle in the very center; the surface should be set with a satin sheen and not cracked.
Step 6: Cool completely
Allow the tart to cool completely on a rack so the curd finishes setting and firms to a sliceable consistency. Refrigerate for at least an hour if you prefer a firmer texture.
Pro Tip: The surface should feel cool and smooth; the edges will separate slightly from the pan when the tart is fully cooled.
Step 7: Serve and garnish
Serve slices topped with a dollop of whipped cream or a scatter of fresh fruit. For a refined finish, brush with a thin glaze of warmed mango jam for extra shine.
Pro Tip: A clean slice will have a defined crust edge and a glossy, even curd layer without cracking.
Expert Tips for Mango Curd Tart
- Temperature tip: Use room-temperature eggs for the curd; very cold eggs can cause pockets of uneven cooking in the filling.
- Baking tip: If your oven runs hot, reduce the final bake by 3–5 minutes to avoid a grainy curd.
- Texture troubleshooting: If the curd is grainy, it was likely overcooked; next time remove at the first slight jiggle and finish setting off heat.
- Equipment tip: A removable-bottom tart pan makes serving cleaner and easier.
- Crust tip: Chill the dough after mixing for 20–30 minutes if it feels warm; this prevents shrinking during blind baking.
- Common mistake: Overworking the dough develops gluten and yields a tough crust — stop mixing once it just comes together.
- Straining tip: For an ultra-smooth filling, press the curd through a fine-mesh sieve to remove fibers and tiny bits of cooked egg.
- Serving tip: Let the tart rest at least 30 minutes after slicing for cleaner plates and neater presentation.
For a refreshing pairing, consider serving small glasses of watermelon mango smoothie alongside slices.
Storage & Freezing for Mango Curd Tart
Fridge storage: Store the Mango Curd Tart in the refrigerator covered with plastic wrap or in an airtight cake container for up to 3 days. The filling stays glossy and stable but will lose some brightness after day two.
Freezer storage: To freeze, wrap the whole tart tightly in plastic wrap and then in foil, or freeze individual slices between parchment layers in a rigid container. Freeze for up to 1 month for best texture.
Thawing: Thaw in the refrigerator overnight for best results. Avoid room-temperature thawing, which can cause sweat and sogginess on the crust.
Reheating: If you prefer a slightly softer curd, warm a slice for 10–15 seconds in the microwave on low power; do this sparingly to avoid curd breakdown. Re-crisp the crust briefly in a 350°F oven for 3–5 minutes if needed.
For a light dessert pairing the next day, serve leftover slices with a chilled cherry mango smoothie.
Variations & Substitutions for Mango Curd Tart
Coconut crust Mango Curd Tart
Swap 1/4 cup of the flour for toasted shredded coconut and add a teaspoon of coconut oil with the butter. This gives a tropical aroma and a slightly chewier, more rustic crust.
Mango-lime curd with ginger
Add a tablespoon of grated fresh ginger to the curd mixture and reduce lime juice by a teaspoon. Expect a spicy, warm counterpoint that lifts the mango’s sweetness.
Mini tartlets Mango Curd Tart
Use a mini tartlet tin and divide the dough and curd between the cavities; bake for shorter times (shells 10–12 minutes, filling 12–15 minutes). The result is perfect for parties and bite-sized service.
Sugar-free or reduced sugar Mango Curd Tart
Replace granulated sugar with a 1:1 sugar substitute designed for baking and reduce by 20% if the mangoes are very sweet. Texture will be slightly different and the curd may set quicker, so watch baking time.
Enjoy experimenting — and remember small changes in acidity or sugar will alter set and flavor.
Frequently Asked Questions About Mango Curd Tart
Q: Can I make mango curd ahead of time and store it?
A: Yes. You can prepare the mango curd, cool it, and store it in an airtight container in the refrigerator for up to 5 days. Rewarm gently before pouring into a pre-baked shell if needed; if chilled, the curd will be firmer and may need brief warming to pour.
Q: How do I prevent the curd from cracking while baking?
A: Cracking is caused by overbaking or too-rapid temperature changes. Remove the tart when the center still slightly jiggles; it will finish setting off heat. Avoid opening the oven repeatedly during the final bake.
Q: Can I use frozen mango puree?
A: Frozen mango puree works well if thoroughly thawed and drained of excess water. Press through a sieve if it seems watery to avoid a runny filling. Adjust sugar since frozen mangoes can be less sweet.
Q: Why is my crust shrinking away from the tart pan?
A: Shrinkage happens when dough is overworked or too warm when baked. Chill the shaped dough in the pan for 15–30 minutes before blind baking and don’t pull the dough tight against the pan walls when fitting.
Q: How can I get a glossy finish on the curd?
A: For extra shine, brush the cooled curd with a thin layer of warmed neutral jam (apricot or mango) or a light syrup. Make sure the curd is fully cooled so the glaze sets without melting the surface.
Final Thoughts on Mango Curd Tart
This Mango Curd Tart is a bright, elegant dessert that’s easier to master than it looks. Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
For more inspiration or variations, check this coconut-crusted take at Mango Curd Tart with a Coconut Crust – Bakes by Brown Sugar, a tartlet version at Mango Curd Tartlets Recipe by Bria Helgerson – Honest Cooking, a classic recipe walkthrough at Mango Curd Tart – youthsweets, and a deep-dive on mango curd technique at project wedding cake: mango curd – Smitten Kitchen.
Mango Curd Tart
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare a 9-inch tart pan with a removable bottom.
- Mix flour and powdered sugar, then cut in the butter until it resembles coarse crumbs. Stir in egg yolk and add cold water gradually until dough comes together.
- Roll dough onto a floured surface, fit into tart pan, prick bottom, line with parchment, and add pie weights. Bake for 15-20 minutes until edges are golden.
- In a bowl, whisk together mango puree, granulated sugar, and eggs. Add lime juice and melted butter, and mix until smooth.
- Pour the mango curd filling into the pre-baked tart shell and smooth the top.
- Return tart to the oven and bake for 20-25 minutes until filling is set but slightly wobbly.
- Cool the tart completely on a rack before serving. Optionally, refrigerate for at least an hour for firmer texture.
- Serve with whipped cream or fresh fruit and brush with warmed mango jam for extra shine, if desired.