01 -
Turn oven on and get it hot at 350°F.
02 -
Stir together the crushed graham crackers, sea salt, dark brown sugar, and toasted coconut. Pour in the melted butter and mix till it all comes together.
03 -
Push the mixture firmly into your 9-inch pan, making sure it's spread evenly on the bottom and goes up the sides too.
04 -
Pop the base in the oven for 10 minutes. If it looks uneven when it comes out, you can fix it while it's still warm.
05 -
Turn the oven down to 325°F. In a heat-safe bowl, mix your mango puree, lime zest and juice, vanilla, sugar, salt, and egg yolks.
06 -
Put your bowl over some simmering water and keep stirring for about 20 minutes until it gets thick. Add butter and stir till it's all smooth.
07 -
Pour your mango mix into the cooled base. Smooth the top and bake for 15-17 minutes until it's set. Let it cool down, then stick it in the fridge for at least 4 hours or leave it overnight.
08 -
Before serving, add some toasted meringue, fresh mango pieces, coconut chips, and lime wedges on top. Serve it cold.