Making eggless mango mousse recipe:

• 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.