This Mango tart recipe uses fresh ripe delicious mangoes topped with any fruits you have available. It makes a lovely fruity dessert and certainly ideal as a summer party dessert that is stunning and sure to turn heads.
Growing up in a warm tropical climate had many perks. As a child I would wait patiently for the arrival of my favourite seasonal fruits. And there was an abundance of fruits in every season. From mangoes, to bananas to coconuts. There was a season for every fruit and this dictated very much the food we ate and cooked.
Mangoes are my favourite fruits and with an abundance of mangoes in season, anything was possible. Mango desserts, smoothies, mocktails, curries, name it.
The mango curd uses Mango puree or pulp which you can find at your local asian grocery store. If you can’t get hold of one, you can make mango puree using fresh mangoes.
How to make Mango Puree:
- Rinse the mangoes to remove any dirt (ripe mangoes are best)
- Peel the skin and pit the mango
- Cut the mango flesh into small pieces
- Transfer into food processor adding a tsp of lime and 1tbsp sugar (optional)
- Blend until smooth.
Mango Purees are perfect for making cakes, pies, jams, mixed into yoghurts or smoothies.
Pro Tips for a successful outcome:
Slowly heating the curd on a double boiler over low heat gives the mango curd a glossy finish.
Adding in Lemon/Lime juice to the tart mango balances the sweetness of the mango perfectly.
If you’ve added in lemon or lime when making the mango puree, no need to add in additional lemon/lime juice when making the mango curd.
Blind Baking is the process of pre-baking a tart/pie crust before the filling is added in. You can make the tart crust 2-3 days in advance to save some time.
The crust in this Mango Tart recipe uses almond flour. Almond flour adds more texture to the tart crust. If you have nut allergies, substitute the ¼ cup Almond Flour with ¼ cup All purpose flour.
Looking for more mango dessert inspirations? See our Mango and Passionfruit Chia Pudding Recipe
Mango Curd Tart
- 140 grams Butter
- ½ cup Icing Sugar
- 1 large Egg Yolk
- 1¼ cup Plain Flour
- ¼ cup Almond Flour
- 1 tsp Salt
- 1½ cup Mango Puree
- ¼ cup Granulated Sugar
- 6 large Egg Yolks
- ¼ cup Lime/Lemon juice
- 50 grams Unsalted Butter
- 1 Mango (Sliced Thinly)
- A Handful of Blueberries (Optional)
- Slices of Kiwi (Optional)
To make the Almond Tart Crust
- In a bowl, combine the Plain Flour, Almond Flour and Salt. Whisking to combine thoroughly.
- Using a stand mixer with the Flat beater attachment, mix the butter and sugar.
- Add in the Egg and once combined, pour in the flour mixture.
- When it's all mixed together nicely, form into a ball and wrap in cling film.
- Let the dough rest for 30minutes in the fridge.
- Take the dough out, roll it out and transfer into a tart pan with removable bottom.
- Blind bake (See notes below on blind baking crusts) the crust in a 400°F 200°C Pre-heated Oven
To make the Mango Curd
- Mix the Mango Puree, Lemon, Sugar, Salt and egg yolks in a bowl
- Set the bowl over a double boiler and mix until it starts to thicken
- Add in the butter and keep stirring until completely dissolves for a couple more minutes
- When it's thickened nicely, strain the curd and set aside.
To Make the Mango Curd Tart
- Pour the tart into the Tart crust and bake for 15-20 minutes in a pre-heated 160°C/325°F oven
- When the curd has set, take it out of the oven and let it cool to room temperature
- Refrigerate for at least an hour before adding the fruit toppings of choice.
- Line the inside of the pie crust with parchment paper or aluminium foil, making sure to cover the sides and bottom.
- Fill the pie with baking beans/pie weights to distribute the heat evenly.
- Place in the pre-heated oven and bake at 200°C for 15 minutes.
- Once the edges start to brown, take out the crust from the oven and remove the parchment paper and pie weights.
- Return to the oven for another 5 minutes or until the bottom portion of the crust bakes.
- Remove from the oven and add your pie filling.