Mango Curd Tart

A delicious and nutritious dessert featuring fresh mangoes in a creamy curd tart, perfect for any occasion.

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Preheat oven to 350°F (175°C). Combine crushed graham crackers with melted unsalted butter and sugar; press into tart pan. Bake for 8-10 minutes until golden and let cool.
Peel and chop mangoes; blend in food processor until smooth to get about 2 cups of mango purée.
In a saucepan, combine mango purée, sugar, lemon juice, and cornstarch; whisk over medium heat until thickened, about 5-7 minutes. Remove from heat and cool slightly.
In a bowl, beat eggs and gradually add the slightly cooled mango mixture, whisking continuously.
Pour the mango curd mixture into the cooled crust and bake for 20 minutes until set around the edges.
Allow tart to cool at room temperature, refrigerate for at least 2 hours, slice, and serve.

For a vegan option, substitute silken tofu for eggs and use plant-based butter.