Place 2 tablespoons of cold water into a small shallow bowl.
Sprinkle gelatine over the surface of the water and allow to sit for 3 - 5 minutes. This allows the gelatine to "bloom" or rehydrate.
1 teaspoon powdered gelatine
Then sit the base of this bowl into a larger bowl then pour boiling water into the larger bowl to warm and dissolve the gelatine, whisking with a fork to blend out any lumps.
Meanwhile, whip the cream to medium peaks with a hand-held mixer or a stand mixer (be careful not to overwhip).
250 ml thickened cream
Using a spatula, gently fold mango puree into whipped cream, adding icing sugar as needed.
450 g mango puree/pulp (from fresh or frozen)
Add icing sugar to taste.
1-2 tablespoon icing sugar (confectioners sugar/powdered sugar)
Gently stir in gelatine mixture, then pour mousse into serving glasses.
Place in the fridge to chill for 2 hours to set. Serve cold.