Take a saucepan and add mango puree along with sugar and mix well.
Heat the saucepan on a medium flame and stir the mixture well until sugar dissolves completely.
Meanwhile, bloom the gelatin in a small bowl. Add cold water to a small bowl and then sprinkle gelatine over it and let it set aside for 5 minutes.
Again, don’t forget to stir the mango puree mixture in the middle and then add the bloomed gelatin and stir well until the gelatin is dissolved.
Now turn off the stove and transfer the mango puree mixture into another bowl. Allow it to cool.
In a bowl, add the fresh double cream along with cardamom powder and beat with electric hand beater until the cream turns into soft peaks. Don’t beat too much else it will turn into butter.
Add the whipped cream into mango puree mixture and fold slowly until it combines well.
Then transfer the mixture into a serving cups and tap the cups on the counter to level the mousse.
Keep the cups in the fridge for 15-20 minutes or until it sets.
Garnish the mousse with mango chunks and enjoy delicious and creamy Mango Mousse with your loved ones.