In a mixing bowl, combine crushed graham crackers, melted butter, and a pinch of salt until the mixture resembles wet sand. Press it firmly into a tart pan and chill for 10 minutes.

In a blender, combine coconut cream, ripe mango chunks, and sweetened condensed milk. Blend until smooth and creamy.

Carefully pour the mango-coconut mixture into the chilled crust. Use a spatula to spread it evenly.

Place the tart in the refrigerator to set for at least 4 hours or overnight.

Once set, remove the tart from the fridge and top with fresh mango slices and toasted coconut flakes.