First Step: PREPARE THE MANGO PUREE

1. Peel and Cut the Mangoes: Begin by peeling the mangoes, being careful to remove the skin. Then, cut the mangoes into small cubes, making sure to avoid the pit in the center.
2. Puree the Mangoes: Place the mango cubes in a blender or food processor and blend until smooth. You should have about 1 ½ cups of mango puree. If the mangoes are very fibrous, you can strain the puree through a fine mesh sieve to remove any stringy bits, although this step is optional.
3. Add Lemon Juice: Once the mango puree is ready, stir in the lemon juice. This will not only brighten the flavor but also help balance the natural sweetness of the mango.

Second Step: PREPARE THE GELATIN

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the ¼ cup of cold water. Allow it to sit for about 5 minutes to bloom (absorb the liquid and swell). This helps the gelatin dissolve evenly when it’s heated.
2. Dissolve the Gelatin: After the gelatin has bloomed, heat it in the microwave for about 10-15 seconds or gently over low heat on the stove until it dissolves completely. Stir well to ensure there are no lumps.

Third Step: MAKE THE MANGO MOUSSE

1. Whip the Cream: In a large bowl, whip the heavy cream with an electric mixer until it forms soft peaks. Be careful not to overwhip, as the cream can become too stiff. Set aside.
2. Blend the Cream Cheese: In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. If you’re using Greek yogurt instead of cream cheese, simply blend the yogurt with the powdered sugar and vanilla extract.
3. Combine Mango Puree and Gelatin: Gently fold the gelatin into the mango puree. Make sure the gelatin is not too hot before adding it to the puree, as it could cause the cream cheese or whipped cream to curdle.
4. Mix the Mousse Base: Gradually add the mango puree and gelatin mixture into the cream cheese or yogurt mixture, stirring gently until well combined. The mixture should have a smooth, creamy consistency.
5. Fold in the Whipped Cream: Once the mango mixture is smooth, gently fold in the whipped cream. Do this carefully to preserve the mousse’s airy texture, folding until the mixture is just combined. You don’t want to deflate the whipped cream.

Fourth Step: CHILL THE MANGO MOUSSE

1. Transfer to Serving Containers: Spoon the mousse mixture into individual serving glasses, bowls, or a large trifle dish, depending on how you want to serve it. If you’re making a layered parfait, alternate layers of mousse with fresh mango chunks for a beautiful presentation.
2. Chill the Mousse: Place the mousse in the refrigerator to chill for at least 3 hours, or preferably overnight. This allows the gelatin to set, creating a smooth, firm texture while maintaining the mousse’s lightness.

Fifth Step: GARNISH AND SERVE

1. Garnish the Mousse: Once the mousse has set, garnish with fresh mango slices, a dollop of whipped cream, mint leaves, and a sprinkle of toasted coconut or chopped nuts, if desired. These toppings will add texture and a pop of color to your dessert.
2. Serve and Enjoy: Carefully serve your creamy mango mousse in individual portions or as a larger, family-style dessert. The refreshing tropical flavors paired with the smooth, creamy texture will make each bite an indulgent treat.