Start by washing and peeling 2 large ripe mangoes, then cut them into chunks. Using a blender, puree the mango pieces until they are smooth and velvety. Set aside ½ cup of the puree for topping the mousse later.

In a large mixing bowl, pour in 2 cups of cold heavy cream, followed by one package of vanilla instant pudding mix and ¼ cup of powdered sugar. Using an electric mixer, whip the mixture on medium speed until it forms stiff peaks, which should take about 3-5 minutes.

Gently fold the reserved mango puree into the whipped cream mixture using a spatula. Avoid overmixing to keep the airiness intact.

Once blended, transfer the creamy mango mousse into a piping bag and pipe into individual serving cups, filling each one about three-quarters full.

Cover the filled cups with plastic wrap or place them in an airtight container. Refrigerate for at least 5 hours, or overnight if possible.

Before serving, top each cup of creamy mango mousse with the reserved mango puree and a sprinkle of fresh fruits.