Preheat your oven to 350°F. In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and salt. Stir in the melted unsalted butter until mixed well. Press this mixture firmly into a 9-inch tart pan to create an even layer. Bake for 10-12 minutes or until the crust turns golden and fragrant. Once done, let the crust cool completely on a wire rack.

While the crust cools, prepare the smooth mango purée. Take ripe fresh mangoes and cut them into chunks. Blend the pieces in a blender until perfectly smooth, then strain the purée through a fine-mesh sieve into a bowl to remove any fibers or lumps.

In a medium saucepan, whisk together the mango purée, large egg yolks, granulated sugar, and fresh lime juice. Place over medium-low heat and whisk constantly for about 8-10 minutes until it thickens. Once it reaches this consistency, remove from heat and whisk in lime zest and cold butter until smooth.

Once the mango curd is prepared and still warm, pour it into the cooled coconut crust, spreading it evenly with a spatula. Cover the tart with plastic wrap, pressing it onto the curd to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.

Before serving, remove the tart from the fridge. Garnish with fresh mango cubes and mint leaves. Optionally add a dollop of whipped cream. Slice, serve, and enjoy!