Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Combine all-purpose flour, granulated sugar, salt, and melted butter in a mixing bowl. Mix until it resembles coarse crumbs, then press into the prepared pan.

Bake in the oven for 12-15 minutes until lightly golden.

In a saucepan over medium heat, combine mango puree, sugar, cornstarch, lemon juice, and salt. Stir continuously until thickened, about 5-7 minutes.

Once cooled, add the eggs and vanilla extract to the mango mixture, whisking until smooth.

Pour the filling over the pre-baked crust and spread evenly.

Bake for an additional 20-25 minutes until the filling is set.

Cool completely at room temperature, then refrigerate for at least 1-2 hours.

Cut into squares or rectangles and serve chilled, garnished with shredded coconut if desired.