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 (I’ll post that recipe soon too) 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.
Mango Curd Tart
(This will make an 8-inch tart that is quite full or a 9-inch tart that leaves room for the fruit I put on top)
Tart crust – Click here for recipe and instructions
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)
6 egg yolks
4 tablespoons unsalted butter
2 mangos, peeled and sliced thin, for garnish
1 cup raspberries
1 cup pitted, halved cherries
1 cup whipped cream
1 tablespoon confectioners sugar
To make the mango curd:
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. 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.