Mango Tart

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Mango Tart


  • 1 package Cappello’s Double Chocolate Chip Cookie Dough 

  • 1 cup fresh mango, diced 

  • 4 large egg yolks 

  • ¾ cup granulated sugar, divided 

  • ¼ cup fresh lime juice 

  • 2 teaspoons lime zest 

  • ¼ teaspoon fine sea salt 

  • ¼ cup (½ stick) unsalted butter, chilled & cut into ½-inch cubes 

  • 2 teaspoons vanilla extract 

  • For finishing 

  • Fresh mango, raspberries, toasted coconut flakes 



  • Preheat the oven to 350°F.

  • Bake the crust: Firmly press the Double Chocolate Chip Cookie Dough into an 8-inch tart pan. Place in the oven and bake 10-12 minutes, or until the edges are baked through. Remove from the oven and let cool completely before assembling the tart.

  • Make the mango curd: To a medium mixing bowl add egg yolks and ¼ cup sugar. Whisk until smooth and set aside.

  • To a food processor or using an immersion blender add mango. Process until smooth. 

  • Transfer mango to a 2-quart saucepan. Add lime juice, zest, salt, and remaining½ cup sugar. Bring to a simmer over medium heat, stirring constantly. 

  • Gradually stream half of the hot mango mixture into the egg mixture, whisking constantly. Transfer curd back to the saucepan. 

  • Place over medium heat, whisking constantly, until curd thickens and it reaches 170°F on an instant read thermometer. 

  • Remove from heat and gradually add butter one piece at a time, whisking until smooth between each addition. Whisk in vanilla extract. 

  • Strain curd through a fine-mesh sieve into a bowl. Then transfer to the cooled tart crust and smooth the surface. Place in the refrigerator until chilled, about 1 hour. 

  • When ready to serve, top tart with fresh fruit and coconut flakes. Serve chilled. 


Kids Can Do

  • Help measure ingredients. 

  • Press cookie dough into tart mold.

  • Fill baked crust with chilled curd. 

  • Help decorate the tart