Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.

Stir in the egg yolk and then add cold water, one tablespoon at a time, mixing until the dough comes together.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to fit your tart pan. Press into the pan, trim the edges, and prick the bottom.

Bake in the preheated oven for 15–20 minutes until lightly golden. Let cool completely.

In a saucepan, whisk together the mango puree, granulated sugar, and eggs.

Cook over medium heat, stirring constantly for about 8–10 minutes until thickened.

Remove from heat and stir in the butter, lemon juice, and vanilla extract until smooth.

Allow the mango curd to cool slightly before pouring it into the cooled tart crust.

Spread it evenly and refrigerate for at least 2 hours to set the curd.

Garnish with fresh mango slices, whipped cream, or mint leaves if desired.

Slice and serve, watching your guests' delight!