Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

Combine graham cracker crumbs, kosher salt, brown sugar, and shredded coconut in a mixing bowl. Add melted butter and mix until combined.

Press the mixture into the bottom and up the sides of the tart pan. Aim for a ¼-inch thickness.

Bake for 10 minutes or until light golden brown. Cool slightly.

Lower the oven temperature to 325°F (160°C). Whisk together mango puree, lime zest, juice, vanilla extract, sugar, salt, and egg yolks until smooth.

Cook the curd over a pot of simmering water for approximately 20 minutes, stirring constantly, until thickened.

Remove from heat and stir in small cubes of butter until melted and smooth.

Pour the mango curd into the cooled crust and smooth the top. Bake for 15 to 17 minutes until set but slightly jiggly in the center.

Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.

Garnish with Swiss meringue, mango slices, toasted coconut, and lime wedges before serving.