Bright Mango Curd Tart (Eggless & Vegan)

 

Bright Mango Curd Tart (Eggless & Vegan)

Bright Mango Curd Tart (Eggless & Vegan)

Introduction

Golden, glossy, and bursting with tropical sunshine — this Bright Mango Curd Tart is the dessert that makes everyone stop scrolling and think: I need that on my table tonight. Imagine a crisp, buttery vegan crust filled with silky mango curd that’s tangy, sweet, and smooth as velvet. No eggs, no dairy, just pure mango magic. Honestly, it’s the kind of tart that looks bakery-fancy but is totally doable at home.

Why You’ll Love This Recipe

Ingredients

For the Tart Crust

  • 1 ½ cups all-purpose flour
  • ½ cup vegan butter (cold, cubed)
  • 3 tbsp coconut sugar or regular sugar
  • ¼ tsp salt
  • 3–4 tbsp ice water

For the Mango Curd

  • 2 cups ripe mango puree (from fresh mangoes, strained for smoothness)
  • ½ cup coconut cream (thick part from a can)
  • ½ cup sugar (adjust to mango sweetness)
  • 3 tbsp cornstarch (for thickening)
  • 2 tbsp lemon juice (balances sweetness)
  • 1 tsp vanilla extract

Optional Garnishes

  • Fresh mango slices
  • Toasted coconut flakes
  • Mint leaves

Step-by-Step Instructions

1. Make the Tart Crust

  1. In a bowl, whisk flour, sugar, and salt.
  2. Cut in vegan butter until mixture resembles coarse crumbs.
  3. Add ice water, 1 tbsp at a time, until dough comes together.
  4. Wrap in cling film, chill for 30 minutes.
  5. Roll out dough, fit into tart pan, trim edges.
  6. Prick base with fork, line with parchment + baking beans.
  7. Bake at 180°C (350°F) for 15 minutes, remove weights, bake 10 more minutes until golden.

2. Cook the Mango Curd

  1. In a saucepan, whisk mango puree, sugar, cornstarch, and coconut cream.
  2. Cook over medium heat, stirring constantly, until mixture thickens (about 8–10 minutes).
  3. Remove from heat, stir in lemon juice and vanilla.
  4. Strain curd through sieve for silky texture.

3. Assemble the Tart

  1. Pour warm mango curd into cooled tart shell.
  2. Smooth top with spatula.
  3. Chill in fridge at least 2 hours until set.
  4. Garnish with mango slices, coconut flakes, or mint before serving.

Tips for Success

Variations

Storage

  • Fridge: Keeps well for 3–4 days, covered.
  • Freezer: Freeze slices up to 1 month; thaw in fridge before serving.
  • Crust alone: Store baked shell airtight for 2 days before filling.

FAQs

Can I use canned mango puree?

Yes, but fresh mangoes give brighter flavor. If using canned, reduce sugar slightly.

Why is my curd runny?

It likely needed more cooking time or cornstarch. Cook until it coats the back of a spoon.

Can I make this ahead?

Absolutely. Bake crust and cook curd a day before, assemble when ready.

Is this tart allergy-friendly?

It’s vegan and eggless. For gluten-free, use alternative flours.

Final Thoughts

This Bright Mango Curd Tart is proof that vegan desserts can be just as indulgent, vibrant, and crave-worthy as their traditional counterparts. The balance of sweet mango and tangy lemon makes every bite refreshing, while the crisp crust adds that perfect contrast. You’ve got this — and once you make it, you’ll want to save it, share it, and remake it every mango season.

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