Preheat your oven to 350°F (175°C). In a mixing bowl, combine finely ground graham cracker crumbs, unsweetened shredded coconut, granulated sugar, and a pinch of fine salt. Pour in the melted unsalted butter and stir until all the dry ingredients are fully moistened. Press this mixture firmly into a 9-inch tart pan. Bake for 10-12 minutes until golden brown. Allow it to cool completely.

While the crust cools, prepare the mango curd. Puree ripe mangoes until smooth and strain to obtain about 1¼ cups of mango purée. In a saucepan over medium-low heat, whisk together the mango purée, egg yolks, sugar, and lime juice. Cook for 8-10 minutes, stirring constantly until thickened.

Remove the saucepan from heat. Stir in lime zest and a pinch of sea salt. Gradually whisk in cold cubed unsalted butter until fully melted and emulsified.

Pour the mango curd into the cooled crust, spreading it evenly. Press plastic wrap onto the surface and refrigerate for at least 4 hours or overnight.

After chilling, remove the tart ring and garnish with fresh mango cubes and mint leaves. Slice into wedges and serve chilled.