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

In a mixing bowl, combine all-purpose flour, granulated sugar, and a pinch of salt. Mix in softened unsalted butter and pure vanilla extract until the mixture resembles coarse crumbs.

Press the crumbly blend evenly into the bottom of the prepared pan and bake for 12-15 minutes until the edges turn golden brown.

In a medium saucepan, combine mango puree, granulated sugar, cornstarch, lemon juice, and salt. Cook over medium heat, whisking continuously for 5-7 minutes until thickened.

Remove from heat, whisk in the eggs and remaining vanilla extract until smooth, then pour the filling over the cooled crust.

Bake for an additional 20-25 minutes until the filling is set and slightly golden, then cool to room temperature.

Transfer to the refrigerator and chill for at least 1-2 hours before serving.

Cut into squares and serve cold with optional toppings.