How to Create the Perfect Mango Curd Tart

Perfect Curd Consistency

Achieving the ideal thickness through proper cooking temperature and technique.

Structural Integrity

Creating a sturdy yet tender crust that complements the soft filling.

Meringue Mastery

Developing a stable, glossy meringue that holds decorative peaks.

Flavor Balance

Harmonizing sweet, tart, and tropical notes across all components.

Baking Tips

Choose ripe, fragrant mangoes for the best flavor - they should yield slightly to gentle pressure and have a sweet aroma at the stem end.

If fresh mangoes aren't available, you can substitute 2 cups of thawed frozen mango chunks.

For the most vibrant yellow color, use Alphonso or Ataulfo (honey) mangoes if available.

Straining the mango curd is essential for a silky-smooth texture, as it removes any fibrous bits.

Make sure your tart pan has a removable bottom for easy serving.

The curd needs to be completely set before adding the meringue topping.

Room temperature egg whites will achieve greater volume when making the meringue.

If you don't have a kitchen torch, you can brown the meringue under a broiler, but watch it very carefully as it can burn quickly.

The tart crust and mango curd can be made a day ahead, but add the meringue shortly before serving for best results.

Tropical Mango Tart

Name: Tropical Mango Tart
Prep time: 40 min
Cook time: 25 min
Total time: 4 h
Yield: 8 servings
Cuisine: Tropical, Fusion
Ingredients: For the coconut graham crust:; 1 1/2 cups (175g) graham cracker crumbs; 1/2 cup (40g) unsweetened shredded coconut, lightly toasted; 2 tablespoons (25g) granulated sugar; 1/4 teaspoon salt; 6 tablespoons (85g) unsalted butter, melted; For the mango curd:; 3 large ripe mangoes (about 2 cups/500g pureed); 3/4 cup (150g) granulated sugar; 4 large egg yolks; 2 large whole eggs; 1/4 cup (60ml) fresh lime juice; 2 tablespoons cornstarch; 1/4 teaspoon salt; 1/2 cup (113g) unsalted butter, cut into small pieces; For the meringue topping:; 4 large egg whites, at room temperature; 1/8 teaspoon cream of tartar; 1/2 cup (100g) granulated sugar; 1/4 teaspoon vanilla extract; Optional garnishes:; Fresh mango slices; Toasted coconut flakes; Edible flowers

A refreshing tropical dessert featuring vibrant mango curd nestled in a coconut graham crust and topped with fluffy meringue. The bright, tangy-sweet mango filling balances perfectly with the coconut-infused base and light, airy topping, creating an impressive yet approachable treat that brings a taste of the tropics to your table.

Prep Time

40 Minutes

Cook Time

25 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the coconut graham crust:

1 1/2 cups (175g) graham cracker crumbs

1/2 cup (40g) unsweetened shredded coconut, lightly toasted

2 tablespoons (25g) granulated sugar

1/4 teaspoon salt

6 tablespoons (85g) unsalted butter, melted

For the mango curd:

3 large ripe mangoes (about 2 cups/500g pureed)

3/4 cup (150g) granulated sugar

4 large egg yolks

2 large whole eggs

1/4 cup (60ml) fresh lime juice

2 tablespoons cornstarch

1/4 teaspoon salt

1/2 cup (113g) unsalted butter, cut into small pieces

For the meringue topping:

4 large egg whites, at room temperature

1/8 teaspoon cream of tartar

1/2 cup (100g) granulated sugar

1/4 teaspoon vanilla extract

Optional garnishes:

Fresh mango slices

Toasted coconut flakes

Edible flowers

Instructions

Start by preparing the coconut graham crust. Preheat oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, toasted coconut, sugar, and salt.

Pour in melted butter and mix until the mixture resembles wet sand and holds together when pressed.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom.

Bake the crust for 10 minutes until lightly golden and set. Remove from oven and cool completely on a wire rack.

For the mango curd, peel and dice the mangoes, then puree in a blender or food processor until completely smooth.

Measure out 2 cups (500g) of mango puree and transfer to a medium saucepan.

In a bowl, whisk together sugar, egg yolks, whole eggs, lime juice, cornstarch, and salt until well combined.

Gradually whisk the egg mixture into the mango puree in the saucepan.

Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of the spoon, about 8-10 minutes. Do not allow to boil.

Remove from heat and stir in the butter pieces, a few at a time, until fully incorporated and smooth.

Strain the curd through a fine-mesh sieve into a bowl to remove any lumps or fibers.

Pour the strained curd into the cooled crust, smoothing the top with a spatula.

Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely set, at least 3 hours or overnight.

For the meringue topping, place egg whites in the bowl of a stand mixer fitted with the whisk attachment.

Beat on medium speed until frothy, then add cream of tartar.

Increase speed to medium-high and gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form, about 3-4 minutes.

Beat in vanilla extract until just combined.

Remove the chilled tart from the refrigerator and pile the meringue on top of the set mango curd, creating decorative peaks with the back of a spoon.

Use a kitchen torch to lightly brown the meringue peaks, or place under a broiler for 1-2 minutes, watching carefully to prevent burning.

Garnish with fresh mango slices, toasted coconut flakes, or edible flowers if desired.

Refrigerate until ready to serve. The tart is best enjoyed the same day the meringue is added.

Tropical Mango Tart

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Mango Curd Tart

Tropical Mango Tart

Ingredients

Instructions