Why You’ll Love Mango Curd Tart with a Coconut Crust Recipe

• I love how the bright mango flavor creates a refreshing dessert that feels light yet indulgent.
• I find the coconut crust adds a delicious tropical twist that pairs perfectly with the mango curd.
• I appreciate that the mango curd can be prepared ahead of time, making entertaining easier.
• I enjoy the balance of sweet and tangy flavors in every slice.
• I like that the fresh fruit garnish adds beautiful color and natural sweetness.
• I find this tart impressive enough for special occasions while still being approachable to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Coconut Tart Crust

• 1 1/3 cups (189 grams) unbleached all-purpose flour
• 5 tablespoons (63 grams) granulated sugar
• 1/4 cup (21 grams) sweetened shredded coconut
• 1/2 teaspoon kosher salt
• 11 tablespoons (155 grams) unsalted butter melted

Mango Curd

• 1 cup (268 grams) mango puree
• 3 tablespoons fresh-squeezed lemon juice
• 1/2 cup (100 grams) granulated sugar (plus 2 tablespoons to adjust sweetness of curd)
• 4 large (80 gram) egg yolks
• 2 large (100 grams) eggs
• 4 tablespoons (56 grams) unsalted butter room temperature

Mango and Raspberry Garnish

• 1 large mango
• 1 cup fresh raspberries

Directions

Make the Coconut Tart Crust

1. I adjust an oven rack to the middle position and preheat the oven to 350°F.
2. I place the flour, sugar, and salt in a bowl and whisk them together.
3. I add the sweetened shredded coconut and whisk again to distribute it evenly.
4. I pour in the warm melted butter and stir until a dough forms and no dry flour remains.
5. I press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom.
6. I press the remaining dough into the fluted sides of the pan and smooth it evenly with my fingers.
7. I place the tart pan on a wire rack set inside a rimmed baking sheet.
8. I bake the crust for 25–30 minutes, rotating halfway through, until golden brown and firm.

Make the Mango Curd

1. I place a fine-mesh strainer over a large bowl near the stove.
2. I combine the mango puree, lemon juice, and sugar in a non-reactive saucepan and whisk until smooth.
3. I taste the mixture and add an extra tablespoon or two of sugar if needed, keeping the mixture slightly tart.
4. I whisk in the egg yolks and whole eggs until fully blended.
5. I cook the mixture over medium-low heat, whisking constantly until it thickens and reaches 185°F.
6. I remove the saucepan from the heat and whisk in the butter one tablespoon at a time until fully incorporated.
7. I pour the curd through the strainer and press it through using a spatula or spoon.
8. If I am not using the curd immediately, I cover the surface directly with plastic wrap and chill it for at least 2 hours.

Assemble the Tart

1. I remove the baked tart crust from the oven.
2. I spread the mango curd evenly into the tart shell and smooth the top.
3. I return the tart to the oven and bake for 15 minutes to set the filling.
4. I allow the tart to cool completely at room temperature.
5. I chill the tart for 1½ hours before serving.
6. When ready to serve, I decorate the top with sliced mango and fresh raspberries.

Servings and Timing

• Servings: 10
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chilling Time: 2 hours
• Total Time: 3 hours 30 minutes

Variations

• I sometimes use toasted coconut in the crust for a deeper coconut flavor.
• I like adding a little lime juice alongside the lemon juice for extra citrus brightness.
• I occasionally garnish the tart with passion fruit pulp for a tropical presentation.
• I enjoy adding thin slices of kiwi or strawberries alongside the mango and raspberries.
• I can make individual tartlets instead of one large tart for special occasions.
• I sometimes sprinkle toasted coconut flakes on top just before serving.

Storage/Reheating

I store the tart without the fruit garnish by covering it with wax paper or plastic wrap and keeping it refrigerated for 3–4 days. When I am ready to serve it, I remove it from the refrigerator just before serving and avoid leaving it at room temperature for more than 2 hours.

Once I add the fruit garnish, I store the tart in the refrigerator for up to 2 days.

Since this is a chilled dessert with a delicate curd filling, I do not reheat it. I serve it directly from the refrigerator or allow it to sit for a few minutes before slicing.

FAQs

Can I make the mango curd ahead of time?

Yes, I can prepare the mango curd up to 7 days in advance and store it in an airtight container in the refrigerator.

Can I make the crust ahead of time?

Yes, I can bake the crust one day ahead and wrap it well after it cools completely.

What type of mango works best?

I prefer using high-quality mango puree because it creates a stronger mango flavor and a thicker curd.

Why does the curd need to reach 185°F?

I cook the curd to this temperature to ensure it thickens properly and develops a smooth texture.

Can I use fresh mango instead of mango puree?

Yes, but I find that mango puree produces a thicker curd and a more concentrated mango flavor.

How do I know when the curd is done?

I look for a thick consistency that coats the back of a spoon and leaves a visible trail when I run my finger through it.

Can I freeze the tart?

I do not recommend freezing it because the texture of the curd may change after thawing.

What can I use instead of raspberries?

I like using strawberries, blueberries, blackberries, or additional mango slices as alternatives.

How do I prevent a soggy crust?

I make sure to bake the crust until golden brown and firm before adding the curd filling.

Can I use a different tart pan size?

Yes, but I may need to adjust the baking time depending on the size and depth of the pan.

Conclusion

I love serving this Mango Curd Tart with a Coconut Crust whenever I want a dessert that feels both elegant and refreshing. The silky mango curd, buttery coconut crust, and colorful fruit garnish create a stunning combination of flavors and textures. Whether I prepare it for a holiday, dinner party, or family gathering, this tart always delivers a memorable tropical dessert experience.