Prepare the crust by pulsing flour, powdered sugar, and salt in a food processor. Add 1/2 cup cold butter and pulse until the texture resembles coarse sand.

Add 1 egg yolk and pulse until the dough begins to clump together. Press the dough into a 9-inch tart pan with a removable bottom, ensuring even thickness.

Refrigerate the tart shell for 30 minutes to prevent shrinkage during baking.

Preheat the oven to 350°F (175°C). Prick the bottom of the chilled tart shell with a fork and bake for 18-20 minutes until golden brown. Let cool completely.

In a medium-sized heavy-bottomed saucepan, whisk together mango puree, 3 eggs, 2 egg yolks, granulated sugar, lime juice, and lime zest.

Cook over medium-low heat while stirring constantly with a whisk to prevent curdling. Continue until the mixture thickens and reaches 170°F (77°C), typically 10-12 minutes.

Remove the saucepan from the heat and whisk in the remaining 1/2 cup of cold butter cubes one at a time until the curd is smooth and glossy.

Strain the curd through a fine-mesh sieve directly into the cooled tart shell to remove any accidental cooked egg bits or fibers.

Smooth the surface with an offset spatula and refrigerate for at least 3 hours until the curd is fully set.

Garnish with fresh mango slices or a dollop of whipped cream before serving.