Mango curd tart from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 245) by Deb Perelman

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Notes about this recipe

  • jennifer_d7u5pn on May 23, 2026

    Used 4 egg yolks; made in thermomix; only one lime; just made curd and did not bake for pavlova

  • Lsblackburn1 on June 04, 2024

    This was delicious! I used honey mangos and 15 minutes worked for the cook time. Tastes a lot like key lime pie.

  • ldyndiuk on March 26, 2023

    I used honey mangos and they were pretty tart, so the tart was very tart and didn’t taste as mangoey as I wanted it to. I might try again when the mangoes are better. I had a hard time knowing when it was done baking. The description said when it jiggles just in the middle, about 15 minutes. At close to 25 mine was still jiggling all over and getting really puffy so it took it out before it spilled over. Was it too long? Not long enough? I don’t know, but nothing seemed burnt or raw so I guess it was the right amount of time.

  • Bessp on March 17, 2023

    Even when strained, this curd wasn't as silky as I wanted it to be. Could be the quality of mango I used, my options here are limited. Next time I'll try it with a concentrated mango juice to see if I can get a better texture.

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