In a mixing bowl, combine flour and sugar. Add cold butter and mix until crumbly.

Stir in egg yolk and ice water until dough forms. Chill for 30 minutes.

Roll out the dough and fit it into a tart pan. Prick the bottom with a fork.

Bake at 350°F (175°C) for 15 minutes or until golden.

In a saucepan, combine mango puree, sugar, eggs, and lemon juice. Cook over medium heat, stirring constantly.

Once thickened, remove from heat and stir in butter until melted.

Pour the mango curd into the baked crust and let it cool.