Preheat the oven to 350. Stir together the graham-cracker crumbs, sugar, and coconut in a pie pan.
Add the melted butter and stir with a fork to combine. Ensure that the mixture is well pressed along the bottom and sides of the pan so the crust will be formed.
Bake for 10 minutes in the oven. Smooth mango puree, lime juice, condensed milk, and egg yolks together.
Fill the pie crust with the filling and bake it for 15 minutes. In the middle of the pie, the filling will still be a bit wiggly, but as it chills, it will set.
Place on a wire rack until cool enough to put in the refrigerator. Let it chill for at least eight hours.
To serve, whip the cream with the vanilla extract and add icing sugar to taste. Add whipped cream to each slice. Enjoy!