• 300g mango chunks (about 1 large mango, prepared)
  • 5 egg yolks (see tip, below)
  • 100g caster sugar
  • 60g butter, melted
  • 1 lime, zested and juiced
  • 2 passion fruit, pulp scooped out

For the pastry

To decorate (optional)

  • 1 mango cheek, cut into thin slices
  • small handful of coconut flakes, toasted
  • small handful of mint leaves
  • 1 passion fruit, pulp scooped out


  • STEP 1

    First, make the pastry. Put the flour, butter and sugar in a food processor, and blitz until the mixture resembles breadcrumbs. Add 5-6 tbsp cold water, and pulse again until it comes together in a ball. Wrap and chill for 30 mins.

  • STEP 2

    Roll the pastry out on a lightly floured surface until 3mm thick. Use to line a 23cm loose-bottomed tart tin, leaving some overhanging. Chill for 10 mins. Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a sheet of baking parchment, then fill with baking beans. Put the tin on a baking sheet and bake for 15 mins, then remove the beans and parchment and bake for 5-10 mins more until the pastry is dry and lightly golden. Trim the excess using a serrated knife.

  • STEP 3

    For the filling, blitz the mango chunks to a smooth purée using a hand blender, then add the egg yolks, sugar, melted butter, lime zest and juice, then blitz again until smooth. Stir through the passion fruit pulp to combine.

  • STEP 4

    Pour the filling into the baked pastry case, then return to the oven for 30-35 mins (still on the baking sheet) until the filling is set with a slight wobble. Check the tart after 25 mins – the curd will set from the outside in, so give the tin a gentle shake to see if it’s still liquid in the middle. If so, continue baking until set. Leave to cool to room temperature, then chill for 2-3 hrs until fully set.

  • STEP 5

    If you want to decorate the tart, arrange the mango slices around the edge so they’re slightly overlapping, then scatter over the the coconut flakes and mint leaves, and spoon over the passion fruit pulp. Will keep chilled for up to three days.

Waste less

Freeze egg whites in an airtight container for up to three months and make soufflés, mousse or meringue. Any extra mango can be frozen in chunks to blitz into smoothies or breakfast bowls.

Recipe from Good Food magazine, May 2024

Goes well with


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