In a clean bowl, whip the cream to soft peaks. A beater is best for this and doing it by hand will take really long.
Start adding the mango pulp and gently fold it with the whipped cream. Use a spatula to do this. A whisk may deflate your cream.
Transfer the mousse into your glasses/container adding chopped mango pieces in between if you want.
Refrigerate the mousse for atleast 30 minutes. Top with more chopped mango, mint, or fresh cream.