Slowly pour the dissolved gelatin into the mango mixture while stirring continuously to ensure even distribution.
Whip the Cream:
In a separate chilled bowl, beat the heavy whipping cream until soft peaks form. You can add vanilla extract at this point for extra flavor if desired.
Fold the Whipped Cream:
Gently fold the whipped cream into the mango mixture, being careful not to deflate the air from the whipped cream. This will give your mousse a light and airy texture.
Chill the Mousse:
Pour the mixture into serving glasses or a large dish. Cover with plastic wrap and refrigerate for at least 4 hours, or until the mousse is fully set and firm to the touch.
Enjoy.
