Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it or lining with parchment paper.

In a mixing bowl, combine all-purpose flour, granulated sugar, salt, softened unsalted butter, and vanilla extract. Blend until crumbly.

Press the mixture into the prepared pan to create a solid crust.

Bake the crust for 12-15 minutes until lightly golden and let it cool slightly.

In a medium saucepan, whisk together mango puree, granulated sugar, cornstarch, lemon juice, and a pinch of salt over medium heat until thickened.

Remove from heat and let cool slightly before folding in the eggs and vanilla until smooth.

Pour the mango filling over the cooled crust and spread evenly.

Bake for 20-25 minutes until set and lightly browned around the edges.

Let cool completely at room temperature, then refrigerate for 1-2 hours before slicing.

Slice and serve chilled, optionally garnished with shredded coconut.