In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and sugar. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Refrigerate while preparing the filling.

In a clean mixing bowl, whisk together the chilled coconut cream, maple syrup, and vanilla extract until smooth and creamy.

Fold in the diced mango and toasted coconut flakes gently until evenly distributed.

Pour the coconut mango filling into the prepared crust, spreading it evenly.

Refrigerate the tart for at least 2 hours or until set.

Slice the tart and serve chilled, garnished with additional mango or coconut flakes if desired.