Peel and cut the mangoes into chunks. Blend until smooth to make mango puree. Reserve ½ cup for topping.

In a mixing bowl, whip cold heavy cream, powdered sugar, and vanilla pudding on medium speed for about 4-5 minutes until stiff peaks form.

Gently fold the mango puree into the whipped cream mixture to create a homogenous and airy blend.

Transfer the mousse to a piping bag and pipe it into five cups.

Cover cups with plastic wrap and chill for at least 5 hours or overnight.

Top each mousse cup with reserved mango puree and garnish with fresh fruit or whipped cream before serving.