This exquisite Mango Tart with Pastry Cream and Coconut-Graham Cracker Crust (Receta de Tarta de Mango) is one of the best mango tart recipes you will ever eat. An easy mango and coconut dessert that combines fresh Mangos and a smooth vanilla pastry cream all nestled in a crunchy tropical tasting crust made with sweet coconut and graham crackers.
A beautifully decorated Mango Rose Tart that is easy to make and bound to impress!
I love this dessert because is fun to make and makes you feel like creating art. You will be surprised how easy it is to make it.
Trust me, you can totally do this. If I can do it, so can you!!
Simply read through my carefully crafted instructions. You will be rewarded with a beautiful and delicious dessert. When you are done making this recipe, you will be doing a happy dance and taking lots of pictures to show your masterpiece!!!
This mango and custard tart is perfect for a special occasion like surprising a friend on their birthday, a girls’ night-in, book club, Easter, or perhaps it’s summer, and you are looking for an indulgent and refreshing dessert to finish a fabulous summer meal?
Or do you simply want to try something new, delicious, and beautiful that feels like summer all year round? Then your eyes have landed on the perfect recipe!
This Mango Tart recipe was inspired by my Decadent Passion Fruit Tiramisu recipe to create more refreshing and summer-like Latin-inspired desserts for YOU!
Let’s start with what’s in this Mango tart …
It’s all about the Mangos! The flawless tart has perfectly ripe fresh mangos that are sweet and firm. This makes all the difference. There are many varieties of mangos, but the most commonly found in U.S. stores is the Tommy Atkins variety which works flawlessly in this dessert. It has the right combination of a mildly sweet-tart mango’s size, texture, and juiciness.
How to tell if a mango is ripe
Sniff! Ripe mangos emit an intense and irresistibly sweet and fragrant aroma. This is your number one sign. If the smell is neutral, it is unripe, and you need to wait longer. If it emits a sour and fermented-like smell, it’s too ripe.
Touch! Ripe mangos will be soft to the touch when gently pressed with your finger, and the skin indents slightly.
Look closely! The area around the stalk should stick out outwards.
What color is a ripe mango? Ripe mangos typically have a more intense color like reds, oranges, or yellows. While this can be an indicator of mango ripeness is not always the case because colors vary by type. The sniff and touch tests are your best indicators.
Want more tips about Mangos? I found this website to be helpful for creating this Mango Tart post. https://www.mango.org
Expert tip!
Mangos will ripen naturally on their own at room temperature. To help mangos ripen faster, place them in a brown bag or newspaper. You can also store them beside apples, pears, or bananas emitting ethylene, the “ripening gas.” Once ripened, you can place them in the refrigerator to slow down the ripening process.
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Ingredients
See recipe card for quantities.
The Crust Ingredients
Unlike a plain coconut tart shell, this crust has the best of both worlds. Honey graham crackers get elevated by the perfect amount of sweet coconut, adding to the tropical summer vibe here. You can easily substitute this crust in other pie recipes calling for a graham cracker crust.
• Honey Graham crackers crumbs
• Sweet shredded coconut
• Salted Butter melted and cooled
• Lemon Zest
The Pastry Cream Ingredients
This Mango fruit tart filling starts with a smooth and silky Vanilla Pastry cream.
Pastry cream is a custard made with eggs, sugar, and milk, thickened with cornstarch, then infused with vanilla (or other flavors).
Pastry Cream has a rich taste and a thick creamy texture that holds its shape for filling pastries and other baked goods like fruit tarts, pies, and cream puffs (profiteroles), becoming a baker’s staple. I used the right amount of sugar to balance the sweetness coming from the ripe mangos, the sweet shredded coconut, and graham crackers. Keep this Vanilla Pastry cream in your recipe tin! You can adapt it for any recipes that use pastry cream.
- Whole Milk
- Egg Yolks
- Sugar
- Cornstarch
- Vanilla extract
The Decoration Ingredients
- Perfectly ripe Mangos
- Apricot jam
- Water
Instructions
How to make the best Mango Tart with Pastry Cream in a Coconut-Graham Cracker Crust Step by Step
(a printable version of the recipe is also below)
Make the Crust (20 minutes)
1. Preheat the oven to 350°F (177°C). Prepare the tart pan by greasing it with a light coat of cooking spray (using a small paper towel with some vegetable oil also works). Set aside.
2. In a plastic bag, crush the graham crackers with a rolling pin until fine crumbs (a kitchen mallet works too, or use a food processor).
3. Mix the crumbs, coconut, melted butter, and lemon zest in a bowl. Mix with a fork or your hands until ingredients are well mixed and feel sticky to the touch.
4. Transfer the mixture to the greased tart pan, spread evenly to cover the bottom and sides of the pan, then press tightly. You can use the bottom of a measuring cup to press the crumbs for a more even, tight, and smooth surface. Use your fingers or the side of the measuring cup to press the crumbs firmly around the sides.
5. Bake the crust for 8 to 10 minutes at 350°F (177°C) until it looks golden brown on the edges. Remove from the oven and let it cool completely on a cooling rack.
And there you have it…the best graham cracker crust fancied with some coconut. ?
Make the Pastry Cream (10 minutes)
Here is how you make this easy vanilla cream tart filling!
1. In a 4-quart saucepan, heat the milk over medium heat until a slight simmer.
2. Meanwhile, whisk together the egg yolks, cornstarch, and sugar in a large bowl until smooth and slightly fluffy. This will prevent lumps from forming when combined with the hot milk.
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3. Gradually add the warm milk into the yolk mixture in small amounts while whisking. This will keep the yolks from curdling.
4. Return the mixture to the saucepan and cook over medium heat constantly whisking until the mixture thickens and slightly boils. Reduce heat to low and continuously whisk while it cooks for another 2 minutes. If it gets lumpy, just keep whisking, and it will be smooth and glossy again.
5. Remove the saucepan from the heat and stir in the Vanilla extract.
Expert tip!
Adding the Vanilla last and after the cream has cooked ensures a full vanilla flavor in this pastry cream. Since most Vanilla is alcohol-based, it will evaporate and cook down when heated losing much of its aromatic and delicious vanilla flavor. So, make sure to stir in the vanilla after the cream has cooked!
6. Pour the cream into a shallow dish. Press plastic wrap onto the surface of pastry cream to keep skin from forming as it cools.
7. Refrigerate for at least 2 hours (or overnight). The longer it sits the more flavorful it gets.
8. The cream will firm up after it cools. You may need to stir the chilled pastry cream again with a spoon to get a smooth texture for spreading onto the tart shell. Just avoid over mixing as it may get runny, so give it just a few whisks until smooth.
9. This pastry cream will keep in the refrigerator for 2 to 3 days.
Assemble and Decorate (20 minutes)
The key to this Mango Tart with Pastry Cream recipe is to use mangos that are just ripe but also firm enough to cut into thin slices. Thin slices ensure that they can bend sufficiently to form the petals of this mango rose tart.
How to cut a Mango
- Start by peeling the mango with a sharp knife like you would peel a potato. You can also use a potato peeler.
- A sharp knife is critical for cutting and slicing a mango so it doesn’t get stringy and you get perfect slices.
- Identify the oblong seed in the middle right under the stem. The end goal is to cut around this seed to separate the flesh and get the most fruit.
- Place the mango upright on a cutting board with the stem end facing upwards. Position the knife about 1/4 inch (7 mm) away from the middle. Cut closely to the pit to slice off one half (a cheek).
- Turn the mango around and repeat to cut the second half (the second cheek).
- Turn the mango and cut the sides of the seed using a slight and angled motion following the lines of the pit. You will end up with two small slices.
- You will have four pieces of mango flesh, two large and two small.
- Position a mango piece flat side down, and starting with the long end, cut thin slices (about 1/8 inch or 4 mm).
To arrange the slices, start on the outside and work your way in.
Have the end of each slice overlap a bit. Continue building the mango flower, slightly bending the mango slices until you have reached the center to continue to form the rose tart look for this Mango tart.
Make the Apricot Glaze (1 to 2 minutes)
Whisk the apricot jam and water in a small saucepan over low heat until the jam melts. You can also microwave in a bowl for 30 to 60 seconds. Gently coat the entire fruit with the glaze.
Expert tip!
It’s important not to skip this step. Coating the fresh fruit with a glaze will help seal it and prevent it from browning.
And there you have it. She is delicious, sweet, creamy, crunchy, and beautiful too!
A Mango Tart that tastes like summer, and like the tropics. ?
That’s it! You did it, my friends! Like me, you are doing your happy dance right now, admiring your masterpiece. Yes, admire your work of art! It is ultimately your mastery of desserts!
What do you think? I would love to see your comments below.
Expert Tip!
This mango tart with pastry cream in a coconut-graham crackers crust is a perfect make-ahead recipe! You can totally make this tart the day before. The Crust and Pastry Cream can be made a day in advance and assembled the day of serving. This also helps to keep the crust from getting soggy. Cover the crust with plastic wrap and store it at room temperature. Cover the pastry cream with plastic wrap and store it in the refrigerator.
Substitutions
- Can you make pastry cream with brown sugar?
While white sugar works best for this recipe, you can certainly substitute it with brown sugar. It will result in a darker custard with a deeper caramel flavor which is also delicious. Dark brown sugar or light can be used interchangeably. - Don’t have a Tart Pan? If you do not have a tart pan with a removable bottom, you can use a 9” springform, a pie pan, or even a regular cake pan. You can just slice and serve it right out of the pan. Keep in mind that depending on the depth of your substitute pan, you may end up with leftover pastry cream. If you do, you could use it to make an easy pudding parfait topped with fresh mangoes and granola. Voila! You can have two desserts. ?
- Don’t have graham crackers? Use 1 and 1/2 cups of any type of crushed crispy vanilla cookies or wafers, even crushed corn flakes! If you use unsweetened corn flakes, add a couple of tablespoons of granulated white sugar.
- Want a lighter or more decadent Pastry cream? You can use skim milk, and it will still be delicious, just not as rich. You can use half and half or replace half the milk with heavy cream for a more decadent pastry cream.
- Apricot Jam can be substituted with apricot preserves or apple jelly. If you do not have any jam, a combination of gelatin, sugar, and water will provide an excellent glaze substitute without adding flavor and color.
Variations
Other Fruits. You can totally use other fruits for this tart, such as peaches, ripe pineapple, or strawberries. If you use canned peaches, gently pat them with a paper towel to remove some of the excess liquid.
Let me know in the comments below what other fruit you used and even include a picture of your master piece!
Other Fruit Recipes you might enjoy
Equipment
- Tart pan with a removable bottom (9 inch / 23 cm in diameter)
- Rolling pin (or kitchen mallet or food processor)
- 4-quart saucepan
- Whisk
- Mixing bowl
- Kitchen brush
Storage
Store in the fridge covered with plastic wrap. Fruit tarts last 3 to 4 days in the refrigerator.
A fruit tart with custard can sit out for about 1 hour while being served but should be kept refrigerated to maintain freshness and keep the mangos from turning brown.
Mango Tart with Pastry Cream in a Coconut-Graham Crackers Crust: FAQs
Pastry cream can be made ahead and will keep for 2 to 3 days in the refrigerator.
Freezing pastry cream is not recommended because the solids will separate from the thawed liquids. However, if you must, you can thaw it at room temperature for 3 to 4 hours, then cook it again in a saucepan at low heat. Whisk gently for 15 second increments until it looks homogenized again. You may add hot milk (1 tablespoon at a time) to soften the texture and smooth it out.
Good luck! Buena Suerte!
Fruit tarts filled with custard will naturally make the crust soggy over time. To slow this down, you can make the crust and pastry cream a day in advance and assemble them the day of serving.
Pastry cream is a type of custard that is thickened with starch (corn starch or flour). Pastry cream has a rich taste and a thick texture that holds its shape for filling pies and tarts and is often piped into pastries such as éclairs or cream puffs.
Other Latin inspired desserts you may like
📖 GET THE RECIPE! 🍽️
Mango Tart with Pastry Cream and Coconut-Graham Cracker Crust
Ingredients
Crust Ingredients
- 1 1/2 cups Graham crackers crumbs (from 10 sheets)
- 1/2 cup Sweetened Shredded Coconut
- 8 tablespoons Salted Butter (melted and cooled)
- Lemon Zest (from one Lemon)
Pastry Cream Ingredients
- 3 cup Whole Milk
- 6 Egg yolks
- 1 cup Sugar
- 1/3 cup Plus 2 tablespoons of Cornstarch
- 3 teaspoons Vanilla extract
Decoration Ingredients
- 4 Mangos (ripe)
- 3 Tablespoons Apricot Jam
- 2 Tablespoons Water
Instructions
This recipe makes one 9 inch (23 cm) Tart
Make the Crust
- Preheat the oven to 350°F (177°C). Prepare the tart pan by greasing it with a light coat of cooking spray (using a small paper towel with some vegetable oil also works). Set aside.
- In a plastic bag, crush the graham crackers with a rolling pin until fine crumbs (a kitchen mallet works too, or use a food processor).
- Mix the crumbs, coconut, melted butter, and lemon zest in a bowl. Mix with a fork or your hands until ingredients are well mixed and feel sticky to the touch.
- Transfer the mixture to the greased tart pan, spread evenly to cover the bottom and sides of the pan, then press tightly. You can use the bottom of a measuring cup to press the crumbs for a more even, tight, and smooth surface. Use your fingers or the side of the measuring cup to press the crumbs firmly around the sides.
- Bake the crust for 8 to 10 minutes at 350°F (177°C) until it looks golden brown on the edges. Remove from the oven and let it cool completely on a cooling rack.
Make the Pastry Cream
- In a 4-quart saucepan, heat the milk over medium heat until a slight simmer.
- Meanwhile, whisk together the egg yolks, cornstarch, and sugar in a large bowl until smooth and slightly fluffy. This will prevent lumps from forming when combined with the hot milk.
- Gradually add the warm milk into the yolk mixture in small amounts while whisking.
- Return the mixture to the saucepan and cook over medium heat constantly whisking until the mixture thickens and slightly boils. Reduce heat to low and continuously whisk while it cooks for another 2 minutes.
- Remove the saucepan from the heat and stir in the Vanilla extract.
- Pour the cream into a shallow dish. Press plastic wrap onto the surface of pastry cream to keep skin from forming as it cools.
- Refrigerate for at least 2 hours (or overnight). It will keep in the refrigerator for 2 to 3 days.
- The cream will firm up after it cools. You may need to stir the chilled cream again with a spoon (do it gently) to get a smooth texture for spreading onto the tart shell.
Assemble & Decorate
How to cut the mangos
- Start by peeling the mango with a sharp knife like you would peel a potato. A sharp knife is critical for cutting and slicing a mango so it doesn’t get stringy and you get perfect slices.
- Identify the oblong seed in the middle right under the stem. The end goal is to cut around this seed to separate the flesh and get the most fruit.
- Place the mango upright on a cutting board with the stem end facing upwards. Position the knife about 1/4 inch (7 mm) away from the middle. Cut closely to the pit to slice off one half (a cheek).
- Turn the mango around and repeat to cut the second half (the second cheek).
- Turn the mango and cut the sides of the seed using a slight and angled motion following the lines of the pit. You will have four pieces of mango flesh, two large and two small.
- Position a mango piece flat side down. Starting with the long end, cut thin slices (about 1/8 inch or 4 mm).
To arrange the mango slices, start on the outside and work your way in.
- Have the end of each slice overlap a bit. Continue building the mango flower, slightly bending the slices until you have reached the center to continue to form the rose tart look for this mango tart.
Make the apricot glaze
- Whisk the apricot jam and water in a small saucepan over low heat until the jam melts. You can also microwave in a bowl for 30 to 60 seconds. Gently coat the entire fruit with the glaze.
Would you like to save this recipe?
We'll email this recipe post to you, so you can come back to it later!
Notes
- The Mangos. The flawless mango tart has perfectly ripe fresh mangos that are sweet and firm. Mangos will ripen naturally on their own at room temperature. To help mangos ripen faster, place them in a brown bag or wrap them in a newspaper. You can also store them beside apples, pears, or bananas, emitting ethylene, the “ripening gas.” Once ripened, you can place them in the refrigerator to slow down the ripening process.
- The Vanilla. Adding the Vanilla last and after the cream has cooked ensures a full vanilla flavor in the pastry cream. Since most Vanilla is alcohol-based, it will evaporate and cook down when heated, losing much of its aromatic and delicious taste.
- The Apricot Glaze. It’s important not to skip this step. Brushing the fresh fruit with a glaze will seal it and prevent it from browning.
- This mango fruit tart is a perfect make-ahead recipe! The CRUST and PASTRY CREAM can be made a day in advance and assembled the day of serving. Cover the crust with plastic wrap and store it at room temperature. Cover the pastry cream with plastic wrap and store it in the refrigerator. This also aids in keeping the crust from getting soggy.
Ieva says
What a delicious and beautiful tart. The custard was silky smooth, and I took my time arranging the mango in a beautiful rose pattern. Safe to say, everyone loved it, and I gave your recipe to at least 4 people 🙂
Juyali (ju-ja-lee) says
That makes me so happy to hear, Leva! I love that you went for the mango rose shape, and I’m thrilled everyone enjoyed it enough to share the recipe. Thank you for the great review! ?
Lathiya says
This is the best mango tart I've had. I loved the coconut added in the crust.
Juyali (ju-ja-lee) says
I’m so glad you enjoyed it! ? Agree. The coconut in the crust really does add a yummy tropical touch. 🙂
Elisabeth says
This was one of the prettiest desserts I've ever made! Plus, it tastes AMAZING!!!
Juyali (ju-ja-lee) says
Yay! Thrilled to hear that, Elisabeth! I love when a dessert looks just as amazing as it tastes. ?
Sonja says
I'm really torn about which part of this tart is my favourite. I absolutely love the added coconut crunch in the classic Graham cracker crust (I used Digestive biscuits because Ireland has no such thing as Graham crackers), the creamy filling or the delicious fruity mango on top. Well, thank god I don't have to decide, right?
Juyali (ju-ja-lee) says
Haha, exactly — why choose when you can have creamy, crunchy, and fruity all at once? ? Sounds like you found the perfect win-win-win dessert.
Thank you Sonja! I appreciate you making my recipes and also your wonderful reviews. ?
Melissa says
Mango tart with pastry cream in coconut caracker crust is awesome. Mango and coconut goes hand in hand.
Juyali (ju-ja-lee) says
So glad you enjoyed it, Melissa! I agree, mango and coconut are such a yummy pairing.
Claudia says
I made this mango tart and it was a hit—the pastry cream was smooth and the coconut-graham crust added such a nice touch. Super fresh and perfect for summer!
Juyali (ju-ja-lee) says
I’m so glad to hear it was a hit! The pastry cream and tropical crust are some of my favorite parts too — perfect for a summer treat!
Liz says
This tart was both gorgeous and delicious!!! The addition of coconut to the crust was fantastic!
Juyali (ju-ja-lee) says
Truly! Coconut makes everytthing better. ? So happy you liked it. Thanks for leaving a review!
Nora says
This mango tart was the star at our last family get-together! Thank you for this great recipe!
Juyali (ju-ja-lee) says
Yay! Love making home cooks the star of the family get-together. ❤️? That's a win! Thank you for sharing your experience!
Nora says
This mango tart turned out perfectly! And the coconut graham cracker crust was simply divine!!
Juyali (ju-ja-lee) says
Thank you, Nora! So happy it turned out great for you. I agree, the coconut it's amazing on that crust. ?
Criss says
That mango tart sounds amazing! I’ve made something similar with the coconut-graham cracker crust, and it adds the perfect touch. The combination of the creamy filling and sweet mango is always a hit!
Juyali (ju-ja-lee) says
Agree, Criss! A total hit indeed. Let me know how it goes for you!
Tisha says
This mango tart is a tropical delight! The creamy pastry filling pairs beautifully with fresh mango slices, and the coconut-graham cracker crust adds a lovely crunch.
Juyali (ju-ja-lee) says
I know! Flavor explotion from all angles. ? ?
Sandhya Ramakrishnan says
I have been seeing your pictures for a while now and was debating if I could make mine look as pretty as yours. Finally tried the mango tart over the weekend and I am so glad I made it. It sure did not look as beautiful as yours but the flavors were spot-on and we enjoyed it.
Juyali (ju-ja-lee) says
Aw, don't worry about perfection! The beauty of this mango tart is in the deliciousness, and I'm so thrilled you enjoyed the flavors.
Presentation is lovely, but taste is king (or queen in this case!). It sounds like you created a taste sensation! So happy you enjoyed it! 🙂
Ramona says
I loved it and so did my friends! I made it the other night for when they came over and they asked for this recipe. 10/10 would make again!
Juyali (ju-ja-lee) says
Hi Ramona,
Absolutely thrilled you gave the mango tart a try! Sounds like it was a winner for you. So happy! 🙂
Tammy says
Oh this is so lovely! A perfect idea for summer mangos and a new favorite in the house. I'll be making this throughout the season..so easy too!
Juyali (ju-ja-lee) says
Hi Tammy,
That's fantastic to hear! Mangoes are delicious and this tart is the perfect way to enjoy them. We love that it's become a new favorite in your house! Thansk for giving our recipe a try! 🙂
Lori | The Kitchen Whisperer says
Oh talk about such a great dessert for summer! That coconut cracker crust is insanely delicious! That creamy filling was out of this world and the mangos... OMG so so good!
Juyali (ju-ja-lee) says
Hi Lori,
That's amazing to hear! It sounds like every element of the mango tart came together perfectly for you. We're so happy it was an OMG-worthy summer dessert for you! 🙂
Jacqueline Debono says
What a beautiful summer tart. I really enjoyed making it and my family and guests were so impressed! Thank you!
Juyali (ju-ja-lee) says
Hi Jacqui,
Absolutely! This mango tart sounds like it stole the show! We're so happy your family and guests were impressed – it's the perfect recipe to wow a crowd. Thank you for trying it!
Ashley says
I love how gorgeous this tart turned out! And that pastry cream---wow! It's going to be my go-to recipe from now on. Thanks for sharing!
Juyali (ju-ja-lee) says
Hi Ashley,
That's music to our ears! We're so happy it's become your go-to recipe – it's perfect for a summer dessert. Thanks for sharing your experience!
Leslie says
My kids are obsessed with mangoes and this recipe is absolutely perfect for them! Thank you!
Juyali (ju-ja-lee) says
Hi Leslie,
That's fantastic! This mango tart is the perfect way to treat those mango-loving kids. We're so happy it's a hit in your house – and thank you for trying the recipe!
Bernice says
I can never resist a ripe mango so when I saw your amazing mango tart, I had to give it a try. It took some time to find the perfect mangos but wow, the search was worth it!
Juyali (ju-ja-lee) says
Absolutely! The hunt for the perfect mango is a real thing, and we're so happy it paid off for you. There's nothing quite like a ripe, juicy mango.
The wait is definitely worth it. 🙂
Lauren says
I made this mango tart for my mango-loving teenagers birthday. He said it was the best and that he now wants it to be hs birthday dessert every year!!
Juyali (ju-ja-lee) says
Hi Lauren,
That's the best kind of birthday wish a baker can hear! We love that this recipe was a hit with your mango-loving teen! Happy birthday to him. 🙂
Gloria says
What a beautiful-looking tart. Sure to impress your dinner guests. A nice way to enjoy fresh mango.
Juyali (ju-ja-lee) says
Hi Gloria,
Absolutely! The mango tart is a real showstopper, perfect for wowing dinner guests. It's also a delicious way to use fresh, seasonal mangoes. So happy you enjoyed the recipe!