Heat olive oil in a small pan over medium heat.

Add finely chopped onion and cook until softened.

Stir in curry powder and ancho chile powder and cook for 1 minute.

Remove from heat and let cool slightly.

In a bowl, combine the pureed mango, lime juice, and softened butter.

Add the cooled onion and spice mixture to the mango butter.

Season with salt and pepper to taste.

Mix well to combine.

Spoon the mango butter into a ramekin.

Alternatively, roll the mango butter into a log and freeze until firm.

Serve chilled or at room temperature.