Mango Mousse

Cream - Whip 2 cups of chilled Heavy Whipping Cream until soft peaks appear. Cover and refrigerate it.

Gelatin mixture - Soak 1 packet of Gelatin in 1/3 cup of Cold Water for a few minutes. Heat in microwave for 30 seconds till the gelatin is dissolved.

Mango Puree - Mix 2 cups of Mango Puree with 1/3 cup of powdered Sugar. Add it to the gelatin mixture and mix well. Then add the whipped cream until combined. Chill for 4 hours or overnight covered.

Serve cold.