Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup unsweetened shredded coconut
  • 1 tbsp organic cane sugar
  • 0.5 tsp sea salt
  • 6 tbsp unsalted grass fed butter, melted
  • 2 cups ripe mango purée, strained
  • 0.33 cup freshly squeezed lime juice
  • 1 tbsp lime zest
  • 0.5 cup organic cane sugar
  • 4 large egg yolks
  • 0.5 tsp sea salt
  • 0.5 cup cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine 1.5 cups graham cracker crumbs, 0.25 cup shredded coconut, 1 tbsp sugar, and 0.5 tsp sea salt. Stir in 6 tbsp melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 10 minutes until fragrant and slightly darkened. Set aside to cool completely.
  4. Whisk 2 cups strained mango purée, 0.33 cup lime juice, 1 tbsp lime zest, and 0.5 cup organic cane sugar in a saucepan.
  5. In a separate bowl, lightly beat 4 large egg yolks with a pinch of salt. Slowly pour half of the warm mango mixture into the yolks while whisking constantly.
  6. Return the mixture to the saucepan and cook over medium low heat. Stir constantly for about 6-8 minutes until the mixture thickens and coats the back of a spoon.
  7. Remove from heat and immediately whisk in 0.5 cup cold cubed butter, one piece at a time, until the filling is glossy and smooth.
  8. Pour the warm curd into the pre baked crust. Smooth the top with a spatula. Let it sit at room temperature for 30 minutes, then transfer to the fridge for at least 4 hours until the center is firm to the touch.