1 cup thickened cream (or whipping cream/heavy cream), cold (250ml)
2 large ripe mangoes (yielding about 2 ¼ cups mango puree)
¼ cup icing sugar (powdered sugar)
1 teaspoon orange zest
2 teaspoons powdered gelatine
2 tablespoons orange juice (8 teaspoons)
Extra mango for topping
Equipment 
Mixing bowls
Spatula
Electric beater
Blender or food processor
Small saucepan
Step 1: Whip the Cream
Pour the cold thickened cream into a large mixing bowl. 
Using an electric beater, whip the cream to stiff peaks. Be careful not to overwhip as it can become grainy. Once whipped, place the cream in the fridge until needed.
Step 2: Prepare the Mango Puree
Cut the flesh from the mangoes and blend until smooth using a blender or food processor. 
Measure out 2 ¼ cups of mango puree into a medium bowl. 
Add the icing sugar and orange zest, and whisk to combine.
Step 3: Dissolve the Gelatine
In a small saucepan, pour in the orange juice and sprinkle gelatine evenly over the top. Let it sit for 3-4 minutes to soften. 
Turn the heat to low and stir until the gelatine is fully dissolved. Make sure not to boil the mixture, and remove from heat as soon as the gelatine dissolves.
Step 4: Combine the Mango Puree and Gelatine
Pour the gelatine mixture into the mango puree and whisk immediately to combine.
Step 5: Fold Mango into Whipped Cream
Gently fold one-third of the mango mixture into the whipped cream using a spatula. When just a few streaks remain, add the next portion of the mango mixture. Repeat until fully combined. 
Make sure to scrape the bottom of the bowl to ensure all the cream and mango are mixed well.
Step 6: Refrigerate and Set Divide the mousse evenly among 6 ramekins or small glasses. Refrigerate for at least 4 hours or overnight to allow the mousse to set.
Step 7: Garnish and Serve Decorate the mousses with finely sliced or cubed extra mango before serving.
Enjoy!
