Pour your cream into a large bowl and whisk until you see the top thicken. It should make soft peaks, you can also whip it less if you want a less airy dessert but don’t overwhip.
Then add in your mango puree and a light pinch of salt. (I'm using an already sweetened store bought puree, but you can blend your own mangoes with some sugar to make the puree also. )
Gently fold everything together until very well incorporated.
Pour your mousse into small serving cups, wrap with cling film , and refrigerate for a couple hours until it sets.
Once set, you can add any toppings you like, I keep it simple by adding the same leftover mango puree from earlier, and some beautiful dried rose petals.
Put back in the fridge if serving later, always serve chilled.