There is something truly irresistible about a tropical twist on classic desserts, and the Mango Curd Tart with a Coconut Crust Recipe captures that perfectly. This delightful tart brings together a luscious, tangy mango curd filling that is silky and vibrant, nestled within a crisp, buttery coconut crust that adds an unexpected texture and flavor. Whether you’re craving a fresh summer treat or want to impress guests with a dazzling dessert, this tart dazzles every palate and is sure to become your new favorite indulgence.

Ingredients You’ll Need

A round pie crust with a golden-brown color sits in a white fluted tart pan, its edges neatly pressed and crimped around the sides. The dough surface is smooth with small fork holes scattered evenly in rows for venting. The pie crust has a slightly thick edge that curls outward just above the pan rim. It rests on a white marbled surface with a few small dough crumbs nearby. photo taken with an iphone --ar 4:5 --v 7

The beauty of the Mango Curd Tart with a Coconut Crust Recipe lies in its straightforward, high-quality ingredients that combine to create a flawless balance of flavors and textures. Each element plays a crucial role, from the richness of butter to the tropical sweetness of mango and coconut, making this dessert both approachable and extraordinary.

Unbleached all-purpose flour: Forms the sturdy yet tender base of the coconut crust for perfect structure.
Granulated sugar: Adds just the right touch of sweetness to both crust and curd without overpowering the fruit’s natural brightness.
Sweetened shredded coconut: Infuses the crust with a subtle tropical chewiness that complements the mango curd beautifully.
Kosher salt: Enhances all the flavors, balancing sweetness and richness perfectly.
Unsalted butter (melted & room temperature): Brings richness and tenderness to the crust and a luxurious creaminess to the curd.
Mango puree: The star ingredient that brings vibrant color, fresh sweetness, and a distinctive tropical flavor.
Fresh-squeezed lemon juice: Adds acidity to brighten and balance the mango curd’s sweetness.
Egg yolks and whole eggs: Provide structure and silkiness to the curd.
Fresh mango and raspberries: Optional but highly recommended for a beautiful and refreshing garnish.

How to Make Mango Curd Tart with a Coconut Crust Recipe

Step 1: Prepare the Coconut Tart Crust

The first exciting step starts with mixing your flour, sugar, salt, and shredded coconut in one bowl to ensure even distribution of flavors. Adding warm melted butter transforms these dry ingredients into a soft dough that magically presses into your tart pan. You want to make sure the dough is spread evenly across the bottom and sides, forming a sturdy yet tender crust. Baking it until golden and firm creates the perfect foundation for the luscious filling to come.

Step 2: Make the Mango Curd

While the crust is baking, it’s time to work on your mango curd, which truly elevates this tart into something extraordinary. Whisk together mango puree, lemon juice, and sugar in a saucepan for a lively tropical flavor. Mixing in the egg yolks and whole eggs gives the curd a rich, velvety texture once gently cooked over medium-low heat. Constant whisking is key here until the mixture thickens and reaches the right temperature — this step needs patience but rewards you with that perfect creaminess. Finally, incorporating butter adds silkiness and sheen, and straining the curd ensures it’s impossibly smooth.

Step 3: Bake the Tart with Mango Curd Filling

Once your coconut crust has cooled slightly, pour in the mango curd, smoothing the top for a flawless finish. Baking the tart a little longer sets the filling just right, so it holds together without losing any of its luscious softness. After baking, allow the tart to cool completely, then chill it so every bite is refreshingly cool and the flavors harmonize beautifully.

Step 4: Garnish and Final Touches

The final delightful step is the garnish. Fresh mango slices and plump raspberries add a burst of color and an additional fresh flavor contrast. Not only does this elevate the tart’s visual appeal, but it also gives a lovely texture contrast that’s so delightful.

How to Serve Mango Curd Tart with a Coconut Crust Recipe

A round tart with one visible layer is shown, placed on a black metal cooling rack over a white marbled surface. The outer crust is light brown with a textured, crimped edge all around, looking crispy. Inside the crust, there is a smooth, bright yellow filling evenly spread, with a glossy finish and no decorations on top. The tart is centered in the image with soft light enhancing the colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A bright sprinkle of fresh, juicy mango slices along with tart, jewel-like raspberries adds an inviting pop of color and lively texture. For an added touch, a few mint leaves or a light dusting of powdered sugar can create an elegant presentation perfect for any occasion.

Side Dishes

This tart shines best when served simply, but light side accompaniments like a scoop of coconut or vanilla ice cream or a dollop of lightly whipped cream add decadence without overshadowing the tropical flavors. A light citrus or berry salad can also complement without competing.

Creative Ways to Present

Try serving individual slices on decorative plates with drizzle of passion fruit sauce or a smear of coconut cream on the side. You can also layer the mango curd and crust in mini tartlets for an elegant party presentation. The bright color of the mango makes this tart visually stunning no matter how it’s plated.

Make Ahead and Storage

Storing Leftovers

Your Mango Curd Tart with a Coconut Crust Recipe keeps beautifully in the refrigerator for 3 to 4 days when covered well. To maintain freshness and prevent sogginess, wrap the tart (without the fruit topping) tightly with plastic wrap or place in an airtight container. Remember that once garnished, the freshness window shortens, so enjoy within 2 days.

Freezing

For longer storage, the tart crust can be baked ahead and frozen separately, tightly wrapped to prevent freezer burn. The mango curd, however, is best enjoyed fresh or refrigerated as freezing it may alter the curd’s smooth texture. If you must freeze the assembled tart, expect some texture changes and thaw it slowly in the refrigerator overnight.

Reheating

This tart is best served chilled and does not require reheating. If you prefer to serve it slightly warmer, allow it to sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving, as the filling may become grainy or overly soft.

FAQs

Can I use frozen mango puree for the curd?

Absolutely! Fresh or frozen mango puree works well, just make sure it’s fully thawed and smooth before using to ensure the best texture in the curd.

What type of tart pan is best for this recipe?

A 9-inch tart pan with a removable bottom is ideal. It helps create clean edges and makes it much easier to remove the tart without damaging the delicate coconut crust.

How do I know when the mango curd is properly cooked?

The curd is ready when it thickens enough to coat the back of a wooden spoon and an instant-read thermometer reads about 185°F (85°C). If you run your finger through the coating on the spoon and it leaves a clear trail, that’s the perfect consistency.

Can I substitute the shredded coconut in the crust?

You can experiment with finely chopped nuts if you prefer a different texture, but shredded coconut is key to that tropical flavor and slight chew that defines this crust.

How far in advance can I make the mango curd?

The mango curd can be made up to 7 days ahead and kept in the refrigerator. Just cover it tightly with plastic wrap pressed onto the surface to prevent a skin from forming and bring it to room temperature before assembling the tart.

Final Thoughts

There is truly something magical about the Mango Curd Tart with a Coconut Crust Recipe that brightens any occasion with its sunny flavors and inviting textures. It’s a dish you’ll want to make again and again, whether for a special celebration or a simple moment of indulgence. Give it a try—you might just find it becomes your favorite tropical dessert to share with loved ones.