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

In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add softened unsalted butter and vanilla extract, mixing until crumbly.

Press the crumbly mixture into the bottom of your prepared pan.

Bake for 12-15 minutes until lightly golden. Cool for a few minutes.

In a medium saucepan, whisk together mango puree, granulated sugar, cornstarch, lemon juice, and salt. Cook over medium heat until it thickens.

Once cooled slightly, whisk in eggs and vanilla extract until smooth.

Pour the mango filling over the cooled crust and bake for 20-25 minutes.

Let cool at room temperature for 30 minutes, then refrigerate for 1-2 hours. Lift out and slice into squares.