A light and creamy dessert that can be served on it's own or sandwiched between layers of cake to make Mango Mousse Cake.
Prepare the gelatin as per the box instructions and set aside till it comes to room temperature (do not let it set).
Peel and slice up your mangos, and set aside about half a cup of cubed pieces of mango for later. Put the remaining mango slices into your blender and add the gelatin liquid and some sugar, blend together until completely smooth and then taste for sweetness. If it's perfect for you, then pour it into a big glass bowl, then throw in the mango cubes and mix, leaving a few pieces aside for final decoration.
Whip the cream with the vanilla and a tbsp. of sugar, making sure you don't whip until stiff, the cream should have soft peaks. Then remove a little of the cream for decoration, and gently fold in the remaining into the mango mixture until completely incorporated. Cover with plastic wrap and refrigerate preferably overnight for the mousse to set. Serve in bowls with some whipping cream n mango cube topping. Ultra delicious!