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If you want to wow your friends at any summer bash, make this tart. The smooth zingy mango layer and coconut-packed base always get people talking. I whip it up when I want something flashy that barely takes any work.
Whenever I bring this over, people rave about the creamy filling and bold color. Toasted coconut in the base is honestly the secret. I brought it to a picnic last spring and it disappeared before anyone even touched the main course.
Irresistible Ingredients
- Egg yolks: Make the filling lush and thick. Pick fresh ones for top shape.
- Kosher salt for the curd: Makes all the flavors come alive in every bite.
- Limes: Add tang and real fragrance. Use both the zest and juice for a bright kick. Heavy limes mean they’re juicy.
- Granulated sugar: Softens the sourness of lime and mango and helps the filling turn silk-smooth. Superfine sugar blends even better.
- Vanilla extract: Gives a touch of cozy warmth. Always go for pure if you can.
- Canned mango puree: Delivers bold color and fruity flavor. Kesar mango is the star if you can find it, without weird extras or too much sugar.
- Unsalted butter: Richens both the curd and base. Melts everything together and high quality gives real taste.
- Unsweetened shredded coconut: Adds crunch and a burst of coconut. Toast for a few minutes so it smells amazing—makes a big difference.
- Brown sugar: Lends a gentle caramel vibe to the crust. Any shade works.
- Kosher salt: Rounds out flavors in the base and curd alike.
- Graham cracker crumbs: Super easy and make a sweet crunchy foundation. Go for the freshest crackers you can grab.
- For topping: Fluffy Swiss meringue feels fancy, while layers of coconut and mango slices make it look showstopping. The riper the mango the better for cutting.
Step-by-Step Instructions
- Get Ready to Decorate and Serve:
- Swoop on toasted meringue, decorate with fresh mango chunks, and toss on coconut and lime wedges. Warm your knife so you get neat slices.
- Cool and Set:
- Let the tart hit room temp, then pop it in the fridge for at least four hours (overnight if you have time). This way, it slices nice and you’ll love the flavor.
- Pour in and Bake:
- Burst the curd into your cooled crust, smoothing the top. Tap the pan to break up any bubbles. Bake for fifteen to seventeen minutes. You want slightly jiggly in the center but firm edges—so creamy!
- Whip Up the Mango Curd:
- With the oven now at 325 degrees, grab a heatproof bowl. Mix in mango puree, lime zest, lime juice, vanilla extract, sugar, salt, and yolks—whisk till super smooth.
- Form and Crisp Up the Crust:
- Firmly press crumb mix into your pan, working up the sides too. Once it looks even, slide into the hot oven for 10 minutes. It’ll smell toasty and turn a light gold. Fix the shape while still warm if you need, then let cool.
- Stir Together the Crust:
- Toss graham crumbs, brown sugar, salt, and coconut in a bowl till mixed. Pour in melted butter and work it around so every crumb is coated.
- Get the Oven Going:
- Fire your oven up to 350 degrees. Get it heating so it’s ready for the base and toasts coconut just right.
- Cook the Curd in a Double Boiler:
- Set the bowl above simmering water (don’t let them touch) and whisk. After about 20 minutes, once it’s thick enough to coat a spoon, take off heat. Whisk in butter one chunk at a time for serious silkiness.
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Kesar mango pulp is how I get that knock-out golden color and deep tropical punch. My niece actually said it was the best sweet she’d ever had—now it’s our summer tradition together.
Storage Tips
Pop any leftovers in the fridge with a foil or plastic wrap lid. It stays fresh for three days, still crazy creamy. If you're using meringue, slap it on just before serving for the dreamiest look.
Ingredient Swaps
If Kesar mango pulp is tricky to find, use another pure kind or blitz up real mango with a hit of lime. Graham crackers are classic, but digestive biscuits make for a fun swap. Got dairy-free friends? Just use vegan butter and everyone’s happy.
Serving Ideas
This tart loves good company—try it with fresh berries or coconut sorbet if you want a cooler treat. Makes a killer ending for BBQ night, group picnics, or festive dinners. Honestly, it’s an awesome swap for birthday cake too.
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Where It Comes From
This mango curd mashup builds on the old-school lemon tart mixing a little Indian dessert flair and American baking know-how. Kesar mango gives you that around-the-world summer vibe in every bite.
Common Questions
- → How can you keep the tart shell crunchy?
Bake the coconut-graham mix for about 10 minutes and let it cool fully before pouring in the filling—this way it stays crispy.
- → What's a good choice for mango puree?
Kesar mango pulp gives you bold color and flavor, but canned mango puree works just fine too if you can't find it.
- → Could I swap out Swiss meringue?
Totally—regular or Italian meringue both work, but Swiss meringue ends up smoother and stays put better on the tart.
- → How do you know if the curd has set up?
Look for a mostly firm curd with a tiny wobble in the center. It gets firmer as it chills in the fridge.
- → Should you eat it cold or at room temp?
Chilled slices come out cleanest, but if you want the filling a bit softer, let it sit a few minutes at room temp before cutting.