Preheat your oven to 350°F (175°C). This ensures the crust bakes evenly.

In a mixing bowl, combine the shredded coconut, all-purpose flour, granulated sugar, and salt. Mix well to combine the dry ingredients.

Pour in the melted butter and stir until the mixture resembles wet sand. This helps the crust hold together.

Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use your fingers or the bottom of a measuring cup to create an even layer.

Prick the bottom of the crust with a fork to prevent bubbling during baking.

Bake in the preheated oven for 15-20 minutes, or until golden brown. Keep an eye on it to avoid burning.

Remove from the oven and let it cool completely on a wire rack.

In a medium saucepan, whisk together the mango puree, sugar, and eggs until smooth. This will create a creamy base for your curd.

Add the lime juice and whisk until combined. The acidity from the lime juice balances the sweetness of the mango.

Place the saucepan over medium heat and cook, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon (about 10-15 minutes). This is crucial to achieve the right texture.

Remove from heat and stir in the butter and vanilla extract until fully melted and incorporated. This adds richness to the curd.

Strain the curd through a fine mesh strainer into a bowl to remove any lumps. This ensures a silky smooth texture.

Pour the mango curd into the cooled coconut crust, smoothing the top with a spatula.

Refrigerate the tart for at least 2 hours, or until set. This allows the flavors to meld and the curd to firm up.

Before serving, garnish with toasted coconut flakes, fresh mango slices, and lime zest for an extra tropical touch.

Slice and enjoy your delicious Mango Curd Tart with Coconut Crust!