Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until it resembles coarse crumbs. Press firmly into the pan and bake for 15-20 minutes until golden brown.

While baking, peel and chop mangoes and purée until smooth. Whisk together eggs and sugar, then mix in purée, lime juice, flour, and salt until combined.

Pour the mango filling over the cooled crust and bake for 25-30 minutes until set.

Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours. Cut into squares and serve.