In a medium saucepan, combine the mango puree, sugar, and eggs. Whisk until well blended.

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes. Do not let it boil.

Remove the saucepan from heat and stir in the butter, lemon juice, vanilla extract, and salt until the butter is fully melted and incorporated.

Strain the mango curd through a fine-mesh sieve into a clean bowl to remove any lumps.

Allow the curd to cool to room temperature, then cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours before serving.