Some desserts bring a little light into the kitchen the moment you start them, and for me, this mango tart does exactly that.
The mango turns soft and sweet as it cooks, and the smell always makes the space feel warm.
I like how the curd thickens slowly on the stove. There’s a calm rhythm to whisking it, watching it turn glossy, and knowing it will set just right.
The mix of the crispy crust and the smooth filling always feels balanced. Not too sweet, not too rich, just clean, bright flavor.
And when I want a dessert that looks special without being complicated, this is the one I reach for.
It chills beautifully, slices neatly, and tastes fresh in every bite.
Why I Make This Dessert So Often?
I enjoy how simple the steps are. Most of the time is just letting the curd cool and set.
I like seeing the crust turn golden in the oven. It gives the tart a firm base without needing much work.
And I love how the mango flavor stays bright even after chilling. It feels refreshing, especially on days when I want something light.
I also appreciate how well this tart keeps in the fridge. A slice the next day tastes just as smooth as the first.
Mango Curd Tart Recipe
Equipment
- Blender or Food Processor for the mango
- Saucepan to cook the curd
- Whisk to keep it smooth
- Mixing Bowl for the crust
- Tart pan for shaping
- Spatula for spreading
- Fine strainer optional for extra silkiness
Ingredients
For the Crust
- 1½ cups Crushed biscuits or graham crackers
- 2 tbsp Sugar
- 6 tbsp Melted butter
For the Mango Curd
- 1 ¼ cups mango purée
- ¼ cup Sugar
- 4 tbsp Butter
- 3 tbsp Lemon juice
- 4 Egg yolks
- 2 Whole Eggs
- Pinch of salt
Optional Toppings
- Mango slices
- Mint leaves
- 1 Toasted coconut
- 1 Fresh berries
Instructions
- Mix the CrustCombine the crushed biscuits, melted butter, and sugar until the texture feels even.
- Press and BakePress the mixture into a tart pan and bake at 350°F until lightly golden.
- Blend the MangoBlend the mango until smooth so the curd turns out silky.
- Start the CurdWhisk the mango purée, sugar, eggs, and lemon juice in a saucepan over low heat.
- Let It ThickenKeep whisking until the mixture becomes thick and glossy.
- Add ButterOff the heat, add the butter and let it melt into the curd.
- Strain and FillStrain the curd for smoothness, then pour it into the cooled crust.
- Chill Until SetRefrigerate the tart for 3–4 hours so it firms up and slices cleanly.
- Serving StepI serve it cold with a few mango slices or mint leaves for a simple finish.
Nutrition
How This Tart Fits Into My Day?
I like making this tart on days when I want something refreshing but easy. It feels light on the plate and doesn’t take up much space in the kitchen or in the day.
Once it’s chilled, I don’t have to do anything else, it’s ready whenever I need it.
Some afternoons, I cut a small slice just to have something sweet without overthinking it. It’s calm, simple, and always tastes bright straight from the fridge.
This tart also helps when I want a dessert that looks tidy without extra work. Even without toppings, the smooth surface and clean edges make it look finished.
And on weekends, I like making it ahead so it’s waiting for me. A cold, creamy slice always feels like a little break in the day.
What to Serve with Mango Curd Tart?
Conclusion
Every time I make this tart, I’m reminded how easy it is to turn a few ingredients into something bright and refreshing.
The crust stays crisp, the filling sets smooth, and the whole dessert feels calm to put together.
I like that it works for busy days and slow ones, it chills on its own and tastes great whenever I’m ready to serve it.
And no matter when I bring it to the table, it always adds a little bit of sunshine to the meal.
If you want a dessert that feels simple but still stands out, this tart is a good one to try.
