Create a smooth mango pulp by blending fresh mangoes or stirring canned mango pulp in a food processor.

In a medium saucepan, combine mango pulp and granulated sugar over medium heat. Stir continuously for 3-4 minutes until sugar dissolves.

Prepare a cornstarch slurry by whisking cornstarch and freshly squeezed lime juice in a small bowl.

Pour the cornstarch slurry into the warm mango mixture, whisking vigorously for an additional 3-5 minutes until thickened.

Remove from heat, place cold vegan butter in a bowl, and pour the thickened mango mixture through a fine-mesh sieve over the butter. Whisk until smooth.

Cover the curd with plastic wrap on the surface to prevent a skin from forming, cool for 10-15 minutes, then refrigerate for at least an hour.