Wash mangoes, remove skin and roughly cut into pieces. Make smooth pulp without adding water.

Heat up the pan on low flame. Add the mango pulp and add sugar. You can add more or less sugar depending on the sourness of the mangoes. Cook for 4 to 5 mins on low to medium flame continuously stirring it. Switch off the flame.

Transfer the pulp in a bowl leaving around 2 tbsp in pan. Switch on the flame. Add around 2 tbsp of sugar and water. Mix well and cook further for 1 to 2 mins on low flame stirring continuously. Strain the mixture and keep aside to cool down. This is our glaze for the mousse.

Meanwhile take chilled whipping cream in chilled bowl. Whip the cream till stiff peaks appear. Add cooked mango pulp to the whipped cream and give it a good mix.

Take a mousse glass. Fill 3/4 th glass with mango cream mixture. Pour the prepared glaze on it. Keep the glass in refrigerator for 10 to 15 mins to set.