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Tropical Bruschetta and Mango Curd

Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Author Sarah @ The Gold Lining Girl


For Mango Curd:

  • 1 ripe mango peeled and diced
  • 5 egg yolks at room temperature
  • Zest of 1 orange
  • 1/4 c. orange juice
  • ½ c. sugar
  • pinch of salt
  • 4 tbsp. unsalted butter softened
  • For Tropical Bruschetta:
  • 1 medium loaf sliced French bread
  • 2 tbsp. butter melted
  • 2 tbsp. sugar
  • 2 c. mixed tropical fruit diced - I used strawberries, pineapple, and kiwi
  • 1 tbsp. lemon juice
  • 2 tbsp. sugar
  • 1/2 c. shredded coconut toasted
  • 1/3 c. chopped macadamia nuts


For Mango Curd:

  1. Puree the mango in a food processor until as smooth as possible.
  2. In a medium bowl, whisk together the mango, egg yolks, orange zest, orange juice, sugar, and salt. Transfer to a medium saucepan.
  3. Cook the mixture over low-medium heat until it is thick enough to coat the back of a spoon, 5 to 7 minutes.
  4. Remove from heat and add the butter. Mix until smooth.
  5. Transfer the curd to a small bowl and cover with plastic wrap.
  6. Refrigerate until chilled, about 30 minutes.

For Tropical Bruschetta:

  1. Spread the sliced bread in a single layer on a large baking sheet.
  2. Brush each slice lightly with melted butter.
  3. Sprinkle lightly with sugar.
  4. Broil on high for 1-2 minutes, or until golden brown, watching very closely so it doesn't burn!
  5. In a medium bowl, combine mixed tropical fruit, lemon juice, and 2 tbsp. sugar, tossing to coat.

To assemble bruschetta:

  1. Spread each slice of bread with 1-2 tbsp. mango curd.
  2. Top each with a spoonful of fruit, and a sprinkling of toasted coconut and macadamia nuts. Serve immediately! DEVOUR!