Take heavy whipping cream in a bowl. Chill it in the freezer for 15 minutes. Also chill the whisk attachment. Cream, whisk and bowl all three needs must be chilled. So it get whipped up easily and you will get maximum volume.
After 15 minutes, remove the bowl from freezer. Add sugar.
Whip it till you get soft peaks using hand mixer or stand mixer or by hand with wire whisk.
Then add mango pulp and vanilla extract to whipped cream.
And fold it (mix it) very gently. Do not mix it too much or vigorously.
Divide it into individual serving glasses.
Let it set for at least 2-3 hours in refrigerator before serving.
Once it sets, serve cold.
Garnish with some more mango pulp and serve.
Notes
Heavy whipping cream – You can use ‘Malai’ which you get from top of milk. And if using store bought heavy whipping cream like I did here, make sure that cream has more than 35% fat content. So it gets whipped nicely.
Many readers are from India. I know that the cream you get in India does not have 35% fat content. But don’t worry, You can use amul whipping cream. It works perfectly fine. I got good review from Indian readers.
To make whipping job easy, make sure that bowl, whisk attachment and heavy cream are really chilled. So I recommend to keep all three in freezer for 15-20 minutes. If you follow this tip, you will get nice and soft peaks even though it has less fat content.
If you are using canned sweetened mango pulp, then reduce the sugar quantity.
If you want Indian flavored eggless mango mousse, then skip the vanilla extract. Add 1 teaspoon of cardamom powder or 1 teaspoon of dry ginger powder. All the flavors go well with mangoes perfectly.