Preheat your oven to 350°F (175°C). Set aside a 9-inch tart pan.

In a large mixing bowl, combine graham cracker crumbs, shredded coconut, granulated sugar, and a pinch of salt. Pour in the melted butter and mix until well-coated. Press mixture into the bottom and up the sides of the tart pan, then bake for 10–12 minutes until golden brown. Allow to cool completely.

Prepare the mango purée by peeling and chopping ripe mangoes, then blending until smooth. Strain the purée through a fine-mesh sieve into a bowl.

In a medium saucepan over medium-low heat, whisk together the strained mango purée, egg yolks, sugar, and lime juice, stirring continuously for about 8–10 minutes until thickened. Do not let it boil.

Remove from heat and stir in lime zest and sea salt. Gradually add cold, cubed butter, whisking until melted and smooth.

Pour the warm mango curd into the cooled crust, smoothing the top. Cover the surface with plastic wrap and refrigerate for at least 4 hours, or overnight.

Garnish with fresh mango cubes, whipped cream, and mint leaves before serving.