Prepare the Mango: Peel and chop fresh mangoes into chunks, then blend until smooth, or stir canned mango pulp until uniform.

Combine Mango and Sugar: In a medium saucepan, add mango pulp and sugar. Over medium heat, whisk continuously until sugar dissolves and mixture steams, about 2-3 minutes.

Create the Cornstarch Slurry: In a small bowl, combine cornstarch with lime juice until smooth. When mango mixture is steaming, gradually pour the slurry into the pan while whisking.

Thicken the Curd: Continue cooking while whisking for 3-5 minutes, until the curd coats the back of a spatula.

Add the Vegan Butter: Remove from heat, transfer to a bowl, and whisk in cold vegan butter until fully incorporated.

Strain and Cool: Strain through a fine-mesh sieve into another bowl, cover with plastic wrap, and let cool for 10-15 minutes.

Refrigerate to Set: Place in the fridge for at least 1 hour to thicken.

Store or Serve: Store in an airtight container for up to a week or serve over desserts immediately.