Wash mangoes and roughly cut in pieces and blend to make pulp in mixer grinder.

Heat up the pan on a lower flame. Add the mango pulp. Add 2 to 3 tbsp of sugar. Continuously stirring cook on low to medium flame for 4 to 5 mins.

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

Take chilled whipping cream in chilled bowl. Whip the cream till stiff peak appears. Fill piping bag with white whipped cream and keep in refrigerator. 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.

Garnish with white whipped cream, cherry, sugar balls and finely chopped mango pieces. Keep in refrigerator for sometime and serve chilled.