Pour cream into a bowl and whip it using a hand whisk or electric beater until it forms soft peaks. Don’t over-whip—it can turn grainy.
Add condensed milk to the whipped cream and mix just until combined—do not over-whip.
Set aside a small portion of the whipped cream before mixing in the mango puree—this will be used later for layering or garnish.
Gently fold the mango puree into the whipped cream using a spatula, adding it little by little rather than all at once.
Cover and Chill in the fridge for an hour or overnight until set.
Take it out just before serving, as it can turn runny if left at room temp too long.
Spoon or pour the mousse into small glasses or bowls.
Add a layer of the whipped cream you set aside earlier, then top with chopped mango or nuts. Finish with a fresh mint leaf for garnish.
Serve cold.
Notes
Vegans - Use a whippable plant-based cream (like coconut or soy cream). Everything else stays the same!
You can substitute condensed milk with powdered sugar or honey, depending on your taste preference.
Take the mousse out from the fridge just before serving, otherwise it will become runny at room temperature.
You can garnish the mousse with chopped mango, nuts, fruit preserve, grated chocolate, chocolate syrup, granola or fresh mint sprigs depending on your taste preference for added flavor and decoration.