Prepare the Mango Puree : Peel, dice, and puree the mangoes until smooth. For a finer texture, strain the puree to remove any fibers. Set aside.

Whip the Creaù : In a large mixing bowl, pour the cold heavy cream and begin whipping it on medium speed using an electric mixer. Gradually add the powdered sugar as you whip.

Incorporate the Pudding Mix : Add the vanilla instant pudding mix to the whipped cream and continue mixing until soft peaks form. Be careful not to overwhip to avoid a grainy texture.

Fold in the Mango Puree : Gently fold the mango puree into the whipped cream mixture using a spatula. Mix until evenly combined, ensuring the mousse retains its light and fluffy texture.

Chill and Serve : Transfer the mousse into serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours to set. Serve chilled and garnish with diced mangoes, mint leaves, or a dollop of whipped cream for an extra touch.