Gluten-Free Mango Curd Tart


I have been loving some fruit curd lately!

If you’ll recall, last week I featured a Gluten-Free Grapefruit Meringue Pie.

That same day I also made a Mango Curd Tart.

Lately I have also been loving some mango and I am always down for some tropical flavor profiles. So I but some big, beautiful coconut flakes on the top.


It’s amazing how my husband and I work, though. I instantly gravitated towards the mango, whereas he claimed the grapefruit. Just like today I made pavlovas. Again I leaned into the mango and he Claimed the banana caramel for himself.

I think I like the refreshing quality the mango curd provides.

What is nice about this recipe, is that you may choose to break it up. You may want to top it differently. Add coconut into your pie crust dough.


You can just use the mango curd in different things.

Fill a cupcake with it…………

Smear it on a bagel…………………

Put it on your pancakes ………………..

Use it on a fruit pizza……………………….

Put it on a pavlova (more on this later this week)……………

Use it to top your ice cream (I am thinking a Blueberry Goat Cheese- something I’ve conceptualized, which I will eventually make)…………………………………………

Get creative.IMAG4026

Gluten-Free Mango Tart

  • 1 recipe favorite pie crust (I would also add some coconut)

Mango Curd:

  • 2 large mangoes
  • 1/2 cup local, raw honey
  • 3 tbsp fresh lime juice
  • 4 egg yolks, local, pasture-raised
  • 4 tbsp coconut oil or ghee or butter (depending on if you want it dairy-free as well)

Meringue (because why waste the egg whites?)

  • 4 egg whites
  • 1/3 cup local, raw honey
  • 1/2 tsp vanilla

Garnish: Organic Unsweetened Coconut Flakes

How to Make them Happen: Make pie crust according to the directions. Prick with holes, using a fork. Bake until golden. Cool completely.

For the Curd: Heat a pot of water. Simmer. Puree all the curd ingredients together. Whisk in a metal bowl, over the simmering water. Whisk for 10 to 15 minutes until it begins to thicken. Move to a glass jar. Cool. Pour into pie crusts. Cool further in the refrigerator for several hours to set up.

For the Meringue: whip the egg whites (make sure your bowl is nice and clean and dry). Once they are frothy, slowly add in the honey a little at a time and vanilla. Allow them to keep beating until they are glossy and stiff peaks form.

Assembly: Dollop and swipe a little meringue onto each (or cover if you like). Sprinkle with coconut. Eat and enjoy! Note there are options here as well. You can toast the coconut. Or toast the meringue. Decorate with fresh mango. Go nuts with your imagination. Make it beautiful. Make it delicious.

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