Preheat oven to 350°F and prepare a 9-inch tart pan with a removable bottom.

In a bowl, whisk together flour, 5 tbsp sugar, salt, and shredded coconut.

Stir in melted butter until a dough forms and no flour streaks remain.

Press two-thirds of the dough into the bottom and the rest into the sides of the tart pan.

Bake for 25-30 minutes until golden brown; rotate halfway through.

While baking, whisk mango puree, lemon juice, sugar, yolks, and eggs in a saucepan.

Cook over medium-low heat, whisking constantly, until the curd reaches 185°F and thickens.

Remove from heat and whisk in room temperature butter one tablespoon at a time.

Strain the curd through a fine-mesh sieve into a clean bowl.

Pour the curd into the pre-baked tart shell and smooth with an offset spatula.

Bake the filled tart for 15 minutes to set the curd.

Cool completely, then chill for at least 1.5 hours before garnishing with fruit and serving.