In a large bowl, combine all-purpose flour, granulated sugar, and a pinch of salt. Cut in cold, unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough holds together. Form the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit your tart pan. Place the dough into the pan, pricking the bottom with a fork to prevent puffing. Chill the crust again for about 15 minutes. Bake for 20-25 minutes until golden brown. Let it cool completely.

While the crust is cooling, peel and blend ripe mangoes in a food processor until smooth. In a medium saucepan over medium heat, combine the mango puree, granulated sugar, and eggs. Stir continuously until the mixture thickens, about 10 minutes. Remove from heat and add unsalted butter, mixing until melted and creamy.

Once the crust has cooled completely, pour the mango curd filling into the crust, smoothing it out with a spatula. Refrigerate for at least 2 hours to allow the curd to set.