In a mixing bowl, combine crushed biscuits or graham crackers, melted butter, and sugar, mixing until well blended. The mixture should resemble damp sand and hold together when squeezed.

Preheat your oven to 350°F (175°C). Press the crust mixture firmly into the bottom and up the sides of a tart pan, ensuring it’s even and compact. Bake for 10-12 minutes, until lightly golden and fragrant.

While the crust cools, place ripe mango chunks into a blender or food processor. Blend until completely smooth to create a purée, ensuring there are no lumps.

In a medium saucepan, whisk together the smooth mango purée, granulated sugar, egg yolks, and lemon juice. Place over low heat, stirring gently.

Continue to whisk the mango mixture on low heat for about 10-15 minutes, until it becomes thick and glossy, coating the back of your spoon.

Once thickened, remove the saucepan from heat and add the butter, stirring until melted and fully incorporated.

To ensure a silky-smooth curd, strain the mixture through a fine mesh sieve into a bowl, discarding any solids. Carefully pour the strained mango curd into the cooled crust.

Cover the tart with plastic wrap and place it in the refrigerator to chill for 3-4 hours.

Once set, remove the Mango Curd Tart from the refrigerator. Garnish with fresh mango slices or a sprinkle of mint leaves.