Make the crust: Pulse flour, powdered sugar, and salt in a food processor. Add cold cubed butter and pulse until coarse crumbs form. Add egg yolk and vanilla; pulse until dough comes together. Add ice water if too dry.

Form dough into a disk, wrap in plastic, and chill for at least 1 hour.

Roll out chilled dough and press into a 9-inch tart pan. Prick the bottom with a fork. Freeze for 30 minutes.

Blind bake the crust: Line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15-20 minutes. Remove weights and bake another 10-15 minutes until golden. Let cool.

Make the curd: Whisk mango puree, lemon juice, granulated sugar, whole eggs, and egg yolks in a heatproof bowl set over a pot of gently simmering water.

Cook, whisking constantly, until the mixture thickens and reaches 170°F (77°C), about 10-15 minutes.

Remove from heat and immediately strain through a fine-mesh sieve. Whisk in the softened butter pieces until smooth and emulsified.

Pour the warm curd into the cooled tart shell. Let sit at room temperature for 30 minutes, then refrigerate for at least 4 hours until set.

Before serving, garnish the edges with fresh mango slices, edible flowers, and mint leaves. Slice with a warm, clean knife.