This Mango Tart recipe combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust. A mango tart can be a stunning dessert that impresses guests with its vibrant color, tropical taste and elegant presentation.
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While making this mango tart recipe can seem daunting, it's actually a straightforward process that requires basic ingredients and equipment. Follow the recipe below or, if you are a visual person, check out my YouTube video.
Steps for making the tart
This mango tart recipe is made is three steps. From start-to-finish this tart will take approximately five hours - but don't let this deter you! Each individual step only takes a few minutes. The remainder of the time is to allow the ingredients to set up. In brief, the steps are as follows:
- Make the coconut graham cracker crust. The crust will need to be fully baked and cooled before adding the mango pastry cream.
- Make the mango pastry cream for the tart filling. The cream is poured into the baked crust and the tart is placed in the fridge for a few hours to set.
- The final step in finishing the tart recipe is to make a mango glaze for the top. This step is optional but I recommend as it adds visual appeal to the dessert.
Tart Ingredients
Coconut Graham Cracker Crust Ingredients:
I make this mango tart recipe in a 10" or 9" tart pan with a removeable bottom but you may also make it using a pie tin. For the tart crust the following ingredients are needed:
- Graham cracker crumbs: you may purchase graham cracker crumbs from your grocer or make your own crumbs in a food processor.
- Toasted shredded coconut: use a sweetened shredded coconut. Toast the coconut in a saucepan over medium heat for a few minutes, stirring often. Keep an eye on the coconut as it can burn quickly.
- Granulated sugar: adds a bit of sweetness to the crust
- Unsalted butter: melted and cooled slightly
Mango Tart Filling Ingredients:
- Mango puree: you may purchase mango puree or make your own. To make your own, use fresh mango or defrosted frozen mango. Place in a food processor and puree until no lumps remain.
- Whole milk
- An egg and egg yolks (save the egg whites to make an omelet, macarons, etc...)
- Granulated sugar
- Cornstarch: this will be used to help thicken the mango pastry cream
- Unsalted butter: this will add a little buttery flavor to the tart
Mango Glaze Ingredients:
- Mango puree
- Cold water
- Powdered gelatin
FAQs
How should I store the finished tart?
The finished tart requires refrigeration. Keep stored in the fridge for up to 3 days. I do not recommend freezing the tart.
How do I make mango puree?
Place mango chunks in a food processor and puree until smooth. If using frozen mango, defrost and drain mango chunks before making the puree.
I hope you enjoy this mango tart recipe as much as my friends and family do!
📋 Recipe
Mango Cream Tart Recipe
Mango Tart recipe that combines the tanginess of sweetened mango cream with a crunchy coconut graham cracker crust.
Equipment
- Tart Pan with removeable bottom 9" or 10"
- Heavy-bottomed saucepan
- Bowls, measuring cups and spoons
- Hand whisk
Ingredients
Graham Cracker Crust
- 2 Cups Crushed Graham Crackers
- ⅓ Cup Granulated Sugar
- 6 Tablespoons Unsalted Butter, melted
- ½ Cup Shredded Coconut (toasted)
Mango Pastry Cream
- ½ Cup Whole Milk measure #1
- 1 Cup Whole Milk measure #2
- ½ Cup Granulated Sugar
- ½ Cup Mango Puree
- ½ Cup Cornstarch
- 1 Large Egg
- 4 Large Egg Yolks
- 4 Tablespoons Unsalted Butter
Mango Glaze
- 1 Cup Mango Puree
- 2 teaspoons Powdered Gelatin
- ½ Cup Cold Water
Instructions
Graham Cracker Crust
- Preheat oven to 350°
- Melt butter in microwave or over stovetop.
- Place graham cracker crumbs, shredded coconut and granulated sugar in a medium-sized bowl. Stir to combine.
- Add melted butter to bowl and toss mixture until butter is evenly distributed.
- Gently press graham cracker mixture on the bottom and sides of the pan.
- Bake crust for 12 minutes. Cool completely before using.
Mango Pastry Cream
- Place cornstarch in a medium-sized bowl. Add ½ cup of the milk (measure #1) and whisk until cornstarch is dissolved.
- Add the egg and egg yolks to the cornstarch/milk mixture. Whisk lightly until combined.
- Combine remaining milk (measure #2), mango puree and granulated sugar in a medium-sized saucepan. Heat over medium heat until the mixture reaches a low boil. Remove from heat.
- Slowly pour 1 cup of the hot mixture into the egg mixture; whisking constantly.
- Return the remaining milk/mango/sugar mixture to a simmer over medium-low heat. Slowly pour the egg mixture into the saucepan, whisking constantly.
- Continue to whisk vigorously until the mixture is quite thick (3 - 5 minutes). The continuous whisking is important in this step. The eggs will curdle if not whisked properly - which results in a lumpy, eggy pastry cream. Note: the mixture is thick enough when the cream forms ribbons and becomes difficult to whisk.
- Remove from heat. Add the butter and whisk until all the butter is melted.
- Pour the mixture into the prebaked graham cracker crust. Place plastic wrap over the filling to prevent a crust from forming. Refrigerate for 2 hours or until set.
Mango Glaze (optional)
- Sprinkle powdered gelatin over the cold water. Allow the gelatin to set (approximately 5 minutes).
- Gently melt the gelatin in the microwave or over the stovetop. Allow to cool slightly (1 - 2 minutes).
- Add the melted gelatin to the mango puree. Stir well.
- Pour the mango glaze over the pastry cream in the tart shell. Place tart in refrigerator and allow to set completely (1 - 2 hours).
Video
Notes
If making your own graham cracker crumbs in a food processor, you will need approximately 16 graham crackers to make 2 cups of crumbs.
The pastry cream must be well thickened for this recipe to work. The mixture is thick enough when the cream forms ribbons and becomes difficult to whisk. At this point, immediately remove saucepan from heat.
Nutrition
Calories: 370kcalCarbohydrates: 45gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 127mgSodium: 202mgPotassium: 192mgFiber: 2gSugar: 28gVitamin A: 948IUVitamin C: 14mgCalcium: 81mgIron: 1mg
Tried this recipe?Let us know how it was!
Nora says
The mango cream tart turned out perfectly, and the coconut graham cracker crust was the blast!
Ramona says
Simply beautiful. I love all the ingredients. Soo good especially the combination of my favourite exotic ingredients mango-coconut. Perfection! 😋
DeAnna L. says
Mango is one of my fav desserts so I had to try this (thanks for the video as I'd never made pastry cream before). The mango flavor certainly shines thru - but I did make it in a graham cracker crust I bought from the store. Would like to try your crust recipe with the coconut, but is there another way I can incorporate the coconut without baking a crust?
dessertswithstephanie says
Hello DeAnna, Thank you for your feedback. I recommend waiting until the pastry cream sets up then sprinkle toasted coconut evenly over the top of the tart (approximately 1/4 cup of coconut would add a bit of coconut flavor).
Heather says
I do not understand why the instructions say to place plastic wrap over the tart while cooling. I pulled mine out 4 hrs later, and it was still soupy and the crust had become soggy. Had to throw the entire thing out! So disappointed.
dessertswithstephanie says
I am sorry this recipe did not work out for you. I am concerned you may have not understood step #6 ("Continue to whisk vigorously until the mixture is quite thick (3 - 5 minutes)). If the pastry cream is not mixed until thick you will have a soupy filling. I demonstrate the consistency of the cream in my video. Also, as stated in step 8, the plastic wrap is placed over the filling to prevent a crust from froming.
Michelle says
Such a pretty, fruity dessert. I love the flavors for summer!
MJ says
We LOVE mango in our house, so I'm always looking for more mango recipes. This tart was perfect and so delicious on a hot summer day!
Shadi Hasanzadenemati says
Thank you for sharing this scrumptious treat that allows us to savor the taste of sunshine and coconut dreams! Can't wait to make it again and again.
Tavo says
The Mango Tart with a Coconut Graham Cracker Crust was an absolute joy to create! The interplay between the luscious mango and the comforting sweetness of the coconut crust had my taste buds dancing in delight.
dessertswithstephanie says
Tavo, so pleased to know this! Thank you for your feedback.
Tina says
Such a delicious mango tart! I really loved the Coconut Graham Cracker Crust. Definitely making this al summer long.
Nicole says
My family loves mango so much. I used to gluten-free graham crackers for the crust, and this recipe came out amazing!
dessertswithstephanie says
Thank you for your feedback, Nicole!
Giangi Townsend says
We all loved the coconut crust, a great touch of sweetness. The perfect summer dessert that we, at least in my family, cannot just stop at one slice. Love it!
Andy T says
Simply scrumptious mango tart recipe! I am a coconut freak so I stirred in half a cup of toasted coconut into the mango pastry cream. The tart looked so pretty we didn't want to cut into it!
dessertswithstephanie says
Andy, thanks for letting me know. So pleased you were able to up the coconut in this tart to your liking!
Chims says
Thanks for sharing Mango Tart Recipe. Straightforward instructions and understandable video.