Mango Puree : Peel, de-seed and roughly chop mangoes.Save a few slices for garnish.

Blend remaining mangoes in a blender.set aside

Vanilla Pastry Cream : In a heavy-bottom saucepan combine sugar, cornstarch, egg yolks, vanilla, and salt.

Slowly add the milk while whisking to prevent lumps.Place the saucepan on medium heat until the pastry cream thickens.

Add the mango puree and stir well to combine.
Sift through a sieve.

Cover with the plastic wrap touching the surface of the cream.
set a side to cool

Whip the cream using a whisk attachment until soft peaks.

Dissolve the Gelatin : Place gelatin with the remaining 60 ml (1/4 cup) water. Let sit for 3 minutes to dissolve.

Gently warm the gelatin in a double boiler or microwave at 30-sec intervals until completely dissolved. set aside

Assemble : First, add just a couple of tbsp of cooled mango pastry cream to the gelatin and whisk well to avoid any lumps. (we are tampering the gelatin so it won’t seize)

Then, add the gelatin mixture to the full batch of mango pastry cream.
Next, fold in the whipped cream until well combined.

Pour or pipe equal amounts into desired bowl, cups or ramekins.

Place the fill cup in the fridge for at least 3 hours to chill completely.
The mousse will set in an hour or two but it tastes great if chilled for a couple of hours.

Garnish with mango slices when ready to serve.