Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by lining it with parchment paper or greasing it.

In a large mixing bowl, combine all-purpose flour, granulated sugar, and a pinch of salt. Add the unsalted butter and vanilla extract, mixing until it resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.

Bake the crust for about 12-15 minutes until lightly golden around the edges. Remove from the oven and let cool slightly.

In a medium saucepan, whisk together mango puree, granulated sugar, cornstarch, fresh lemon juice, and a pinch of salt. Cook over medium heat for about 5-7 minutes until it thickens.

Remove from heat and let cool for a couple of minutes before gradually whisking in the large eggs one at a time, followed by the vanilla extract.

Pour the smooth mango filling evenly over the slightly cooled crust and spread it out with a spatula.

Bake for an additional 20-25 minutes until the filling is set and jiggles slightly in the center.

Let the bars cool at room temperature, then chill in the refrigerator for 1-2 hours for the best texture.

Remove the bars from the pan, cut into squares or rectangles, and serve chilled, optionally garnished with shredded coconut.