Wash and peel the mangoes, remove the flush and grind it to smooth puree.

You can grind sugar along with the fresh mango pulp or

Cook the mango puree with sugar for 2-3 minutes in low- medium flame until sugar dissolves and raw smell from puree disappears.

So for this recipe either use fresh mango puree or store bought mango pulp or cooked mango preserves.

Dissolve agar agar / pectin in cold water or mango juice for 5 minutes or until bloom (pectin won't bloom).

Once it absorbs liquid do cook the mixture until lumps in the mixture gets dissolved completely.

Once it dissolved the gel mixture looks glossy and lump free.

Let it cool meanwhile whip the cream.

In a wide chilled bowl add heavy cream.

Whip the cream till you get soft peaks.

Add mango puree, prepared gel mixture (makesure its at room temprature), mango flavor to the whipped cream.

Whip gently until all combined (don't over work) and until the mixture gets medium or stiff peaks like shown in the video tutorial.

Adjust sugar using icing sugar or powdered cane sugar.

Scoop the prepared mousse and add it to chilled serving/decorative bowls.

Tightly wrap the mango mousse and refrigerate (not in freezer) to set well.

It takes 4-5 hours for the mousse to set.

Top it with reserved whipped cream (Pic 4, I used Wilton 1M tip)/cherry or any fruit you wish and serve chill.