Preheat your oven to 350°F (175°C).

In a mixing bowl, combine crushed biscuits or graham crackers with melted butter and sugar until the mixture resembles wet sand. Firmly press this blend into the bottom of your tart pan and bake for 10-12 minutes.

While the crust cools, blend your mango until smooth and silky.

In a medium saucepan over low heat, whisk together the mango purée, sugar, egg yolks, whole eggs, and lemon juice for about 5-7 minutes until thickened.

Remove from heat and stir in the butter until melted and smooth.

Strain the curd through a fine-mesh strainer for smoothness and pour into the cooled tart crust.

Chill in the refrigerator for about 3-4 hours or until fully set.

Garnish with fresh mango slices or mint leaves, slice and serve chilled.