If you're using fresh mangoes, peel and chop the flesh into chunks and blend it until smooth, about 1-2 minutes. For canned pulp, measure out the desired amount.

In a medium saucepan over medium heat, combine mango pulp and granulated sugar. Whisk gently as you bring to a simmer, about 3-4 minutes, until sugar dissolves.

In a small bowl, combine cornstarch and lime juice to form a smooth slurry.

Slowly pour the slurry into the simmering mango mixture while whisking vigorously. Cook for another 3-5 minutes until thickened.

Remove from heat and add cold vegan butter, whisking until smooth and melted.

Transfer the warm curd into a bowl, cover with plastic wrap touching the surface, and cool at room temperature for 10-15 minutes before refrigerating until fully chilled.