For the Salted Coconut Graham Cracker Crust:

1 1/2 cups graham cracker crumbs

1 teaspoon kosher salt

1/3 cup brown sugar

1/2 cup unsweetened shredded coconut, toasted

9 tablespoons unsalted butter, melted

For the Mango Curd:

1 1/4 cups canned mango puree (Kesar mango pulp recommended)

1 teaspoon vanilla extract

4 tablespoons unsalted butter

1/3 cup granulated sugar

Zest and juice of 2 large limes

Pinch of kosher salt

6 egg yolks

4 tablespoons unsalted butter (for finishing the curd)

For the Garnish:

1/2 batch Swiss meringue

2 tablespoons coconut chips or flakes

1 lime, sliced into wedges

1 mango, sliced thinly

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C).
Toast shredded coconut in a dry skillet over medium heat until golden brown, 2–3 minutes. Set aside.
In a bowl, combine graham cracker crumbs, salt, brown sugar, toasted coconut, and melted butter. Mix until well incorporated.
Press crust mixture firmly into bottom and sides of a 9-inch tart pan. Bake 8–10 minutes until lightly golden. Cool completely.
For mango curd, in a saucepan combine mango puree, vanilla, 4 tbsp butter, sugar, lime zest, lime juice, and salt. Heat over medium until simmering.
In a separate bowl, whisk egg yolks until smooth. Temper with a small amount of hot mango mixture, whisking constantly.
Return tempered egg mixture to saucepan and cook over medium, stirring constantly, until thickened (5–7 minutes). Do not boil.
Remove from heat and stir in remaining 4 tbsp butter until smooth. Pour into cooled crust, smooth top, and refrigerate at least 2 hours.
Prepare Swiss meringue according to recipe. Pipe onto set mango curd in decorative swirls or peaks.
Toast meringue with kitchen torch or under broiler (optional).
Garnish with coconut chips, mango slices, and lime wedges before serving.

Kesar mango puree offers the richest flavor, but any quality mango puree will work.

Chilling the curd for at least 2 hours ensures clean slices.

Meringue can be replaced with coconut whipped cream for a lighter topping.

The crust can be made a day ahead to save time.

Strain curd after cooking for an ultra-smooth texture.