In a quest to create the perfect mango cheesecake, I discovered mango puree from the Indian market. I’ve tried making my own with fresh mangos, but the flavor was much too subtle and disappeared in most recipes. I even tried cooking it, to reduce the fruit, which usually works to intensify the flavor. But, it just made the mango taste like squash.
So, I asked the internet and my community taught me the ways of tinned (canned) mango puree, which is apparently a known and beloved ingredient in India. There are many types of mangos and the Indian market had them all in puree, so I tried them all. They are mostly sweetened, but I did manage to find one that wasn’t and it was amazing. If all you can find is the sweetened version, you can reduce the sugar in the recipe by a bit.
The mango cheesecake was a big hit and I had lots of the puree left over, so I went to work creating more desserts with it. This mango curd tart is the lucky result of that abundance of tinned mango. The curd is made just as you would a lemon curd, but I used a combination of mango and lime. It makes very little sense, but the lime makes the mango taste more like mango and not just cloyingly sweet. Slow cooking the curd over a double boiler is the key to the satiny texture.
You can watch my video of this mango curd tart on my Instagram page.
To garnish, add the sliced mango, raspberries and cherries.
Whip the cream to medium peaks and pipe over the curd. Serve the remaining cream with the sliced tart.
- 1/4 cup (30 g) almond meal or flour
- 1 1/4 cups (190 g) bleached all-purpose flour
- 1/2 cup (65 g) confectioners' sugar
- pinch salt
- 10 tbsp soft butter
- 1 large egg yolk
- 1 1/4 cups canned mango puree Alphonso or Kesar, unsweetened if you can find it
- 1/4 cup lime juice
- 1/3 cup sugar 1/2 cup if you find unsweetened mango puree
- pinch salt
- 6 egg yolks
- 4 tbsp unsalted butter
- 2 mangos peeled and sliced thin
- 1 cup raspberries
- 1 cup pitted, halved cherries
- 1 cup whipped cream
- 1 tbsp confectioners' sugar
- You can immediately press the dough into a 9 to 10-inch Tart Pan with Removable Bottom or form the dough into a disk and wrap it in plastic. Refrigerate for at least an hour.
- Roll out between a Nonstick Silicone Baking Mat (or wax paper) and a sheet of plastic wrap.
- Use the silpat to pick up the dough and drape it over the tart pan. The dough will certainly break apart and you will have to press it into the pan, but by rolling it out you will have a uniform thickness.
- Scrape off the excess dough from the top of the pan. Freeze the dough for about 15 minutes while the oven preheats to 350 degrees.
- Fill the tart shell with foil and baking beans or Pie Weights. Bake for about 20 minutes.
- In a bowl set over a double boiler, mix together the mango, lime, sugar, salt and yolks. Use a rubber spatula to stir it until it starts to thicken. Then stir in the butter. Once it is thick, strain the curd. You can make this a few days ahead.
- To make the tart, pour the curd into the prepared tart shell and bake at 325°F until the curd is set (this can take 15-20 minutes for curd that is still warm or up to 35+ minutes for chilled curd). Let cool to room temperature, then refrigerate until well chilled.
- To garnish, add the sliced mango, raspberries and cherries.
- Whip the cream to medium peaks and pipe over the curd. Serve the remaining cream with the sliced tart.