Defrost the mango in the fridge overnight, if you are using frozen mango chunks. Alternatively, use very sweet and ripe mangos. Peel and destone them.

Place cubed mango and icing sugar into a food processor or a smoothie maker and blitz into a smooth puree.

Soak leaf gelatine in cold water for 5 minutes.

Heat 3 tablespoon of water in a small saucepan to boiling point then immediately take it off the heat. Squeeze excess water out of the soaked gelatine leaves and add it to hot water, stirring immediately, until the gelatine completely dissolves. Pour the mixture into the mango puree and mix well. Set it aside.

Add the cream to a large mixing bowl (or the bowl of a stand mixer fitted with a whisk attachment). Using an electric whisk, beat the cream to soft-medium peaks. Make sure not to over-whisk though (when the cream is almost ready, beat it on low speed so you can stop before you take it too far).

Scoop the mango mixture into the cream using a rubber spatula and mix gently until the mango is fully incorporated. Make sure not to overmix, you want to keep the air bubbles that you whisked into the cream to keep the mousse light and airy. However, be thorough, make sure to go right down to the bottom of the bowl, so there is no unmixed cream left.

Spoon the mousse into glasses or small bowls, cover with plastic wrap and place them in the fridge to set and firm up for 4 hours.

Once chilled, they can be decorated and served!