To make crust, heat oven to 325°F. Pulse crackers, confectioners' sugar and coconut in a food processor until finely ground. Add butter and blend. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake until lightly browned, 12 to 15 min. Crust can be stored for up to 1 day, loosely covered with foil.
For filling: Beat egg yolks until thick and light in color, about 4 min. Stir in sweetened condensed milk, mixing another 2 min. Stir in mango puree and lime juice. Pour mixture into crust and bake at 325°F until just set in the center when gently shaken, about 30 min. Cool pie completely and refrigerate before topping.
For meringue topping: Whisk together egg whites, granulated sugar and salt in a mixing bowl over a pan of simmering water. When sugar is dissolved and mixture is hot to the touch, remove from heat and whip until firm peaks form, about 12 min. Transfer mixture to a piping bag fitted with a #826 large open-star tip and pipe onto chilled pie. Set under a broiler until just toasted. Top with extra coconut.
Look for mango puree in the health food section of your grocery store or try this fruit puree, it is my favorite. It keeps well in the freezer, so you can make pie after pie after pie!*This is a fun solution: If you can't find or get the frozen puree, try baby food. Yes! Pure fruit pureed baby food like this is also usable in this recipe.
Make your own by blending fresh or frozen mango with a little water, then straining it through a fine-mesh sieve. The flavor may not be as intense as the concentrated store-bought purees. You can add a little extra lime juice to pump up the flavor.
Use the back of a spoon to swoosh it into delectable designs, or an #826 piping tip to make designs like mine.