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Top view of a bright yellow mango curd tart in a coconut crust, decorated with fresh raspberries, mango slices, dollops of whipped cream, and mint leaves.

Creamy Mango Tart with Coconut Crust

A bright and silky mango tart wrapped in a buttery coconut crust that feels like a tropical escape.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 10
Course: Baking, Dessert
Cuisine: American, Fusion
Calories: 354
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ⅓ cups all-purpose flour sifted for a smoother crust texture
  • 5 tablespoons granulated sugar adds sweetness and crispness
  • ¼ cup sweetened shredded coconut for flavor and light crunch
  • ½ teaspoon kosher salt balances the sweetness
  • 11 tablespoons unsalted butter melted and warm for easy mixing
  • 1 cup mango puree smooth and vibrant for the filling base
  • 3 tablespoons lemon juice freshly squeezed for brightness
  • ½ cup granulated sugar adjust slightly depending on mango sweetness
  • 4 large egg yolks adds richness and structure
  • 2 large eggs helps thicken the curd
  • 4 tablespoons unsalted butter softened for silky texture
  • 1 large mango peeled and sliced for topping
  • 1 cup fresh raspberries adds color and tart contrast

Equipment

  • 1 9-inch tart pan with removable base for easy release
  • 2 Mixing bowls medium size for combining ingredients
  • 1 Whisk used for blending and smoothing mixtures
  • 1 silicone spatula or wooden spoon for mixing dough and curd
  • 1 non-reactive saucepan 2 to 3 quart size for cooking the curd
  • 1 Strainer for creating a smooth mango curd
  • 1 Offset spatula to spread the filling evenly
  • 1 Wire cooling rack helps the crust cool evenly
  • 1 Rimmed baking sheet placed under tart pan during baking
  • 1 Instant-read thermometer optional for checking curd temperature

Method
 

  1. Preheat the oven to 350°F and position a rack in the center. prep
  2. Combine flour, sugar, salt, and shredded coconut in a bowl and whisk until evenly mixed. mix
  3. Pour in the warm melted butter and stir until a soft dough forms with no dry patches. mix
  4. Press most of the dough into the base of a tart pan, then use the rest to line the sides evenly. assemble
  5. Smooth the surface and edges using your fingers or a flat-bottomed cup for an even layer. assemble
  6. Pierce the dough all over with a fork to prevent puffing during baking. prep
  7. Bake the crust until lightly golden and firm, rotating halfway through for even color. bake
  8. While the crust bakes, combine mango puree, lemon juice, and sugar in a saucepan and whisk together. mix
  9. Taste the mixture and adjust sweetness if needed, keeping a slight tang. mix
  10. Add egg yolks and whole eggs, whisking until fully blended. mix
  11. Cook over medium-low heat, stirring constantly until thickened and coats the back of a spoon. cook
  12. Remove from heat and stir in butter gradually until smooth and glossy. finish
  13. Strain the curd through a sieve into a bowl for a silky texture. finish
  14. Pour the prepared mango curd into the baked crust and spread evenly. assemble
  15. Return the tart to the oven and bake briefly until the filling is set. bake
  16. Cool the tart at room temperature before transferring it to the refrigerator to chill completely. finish
  17. Top with fresh mango slices and raspberries just before serving. finish

Nutrition

Serving: 120gCalories: 354kcalCarbohydrates: 38gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 156mgSodium: 143mgPotassium: 148mgFiber: 2gSugar: 24gVitamin A: 1181IUVitamin C: 20mgCalcium: 31mgIron: 1mg

Notes

Golden crust meets silky mango filling in this tropical-inspired dessert that feels both refreshing and indulgent.

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