Preheat the oven to 350°F (175°C) and prepare an 8x8-inch baking pan.

In a mixing bowl, combine flour, sugar, and salt. Cut in the butter and add vanilla, mixing until crumbly.

Press the crust mixture evenly into the prepared baking pan.

Bake the crust for 12-15 minutes until lightly golden. Let cool slightly.

In a saucepan, mix mango puree, sugar, cornstarch, lemon juice, and salt. Cook over medium heat until thickened, about 5-7 minutes.

In a separate bowl, whisk eggs and vanilla. Gradually mix into the cooled mango mixture.

Pour the creamy filling over the cooled crust and spread evenly.

Bake the assembled bars for 20-25 minutes until the filling is set.

Cool the bars at room temperature for 30 minutes, then refrigerate for 1-2 hours before serving.

Slice into squares, optionally garnish with shredded coconut, and serve.