Peel the mangoes and cut the flesh away from the pits.

Dice the mango flesh and blend it in a blender or food processor until smooth.

Add the cold heavy cream and powdered sugar to a large mixing bowl. Add the vanilla if using.

Beat until the cream reaches medium peaks.

Add the mango puree to the whipped cream.

Gently fold until smooth and fully combined.

Spoon or pipe the mousse into 5 small serving jars or dessert cups.

Chill for at least 2 hours.

Garnish with mango cubes and mint leaves before serving, if desired.