Start by preparing your mango pulp for the Easy Vegan Mango Curd. If using fresh mango, peel and chop ripe mangoes before placing them in a blender. Blend until smooth, ensuring there are no lumps.

In a medium saucepan, combine the prepared mango pulp and granulated sugar. Place over medium heat, stirring gently to ensure the sugar dissolves completely. Simmer for about 3–5 minutes until warm and fragrant.

While the mixture simmers, mix together the cornstarch and freshly squeezed lime juice in a small bowl to form a smooth paste.

Gradually pour the cornstarch slurry into the warm mango mixture in the saucepan, whisking constantly to avoid lumps. Cook for an additional 3–5 minutes until it thickens.

Remove from heat and immediately add the cold, cubed vegan butter. Whisk vigorously until the butter is completely melted.

To prevent a skin from forming, place plastic wrap directly against the surface of the curd. Let it cool for about 10-15 minutes before refrigerating.