Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, unsweetened shredded coconut, granulated sugar, and fine salt. Melt unsalted butter and mix it into the crumb mixture until it resembles wet sand. Press firmly into a 9-inch tart pan. Bake for 10-12 minutes until golden brown. Let cool completely.

While the crust cools, peel ripe mangoes and cut the flesh away from the pit. Blend mango chunks until smooth, straining through a fine-mesh sieve into a measuring cup to remove fibers. You should have about 1¼ cups of purée ready.

In a medium saucepan, whisk together mango purée, egg yolks, granulated sugar, and lime juice. Cook over medium-low heat, stirring constantly for 8-10 minutes until thickened. Avoid boiling to prevent curdling.

Off heat, stir in lime zest and a pinch of sea salt. Gradually incorporate cold, cubed butter, whisking continuously until fully melted and the curd is smooth and glossy.

Pour the mango curd into the cooled crust, spreading evenly. Cover with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.

To serve, remove tart from the pan and garnish with fresh mango cubes and mint leaves. Add whipped cream if desired. Slice and enjoy!