In a chilled deep bowl, combine the double cream and sugar. Whip the mixture with an electric mixer at medium speed for 4-5 minutes until soft peaks form.

Gently fold in the mango pulp into the whipped cream mixture using a spatula for about 2 minutes.

Select serving glasses and place a spoonful of mango pulp at the bottom of each. Spoon in the mango mousse mixture, filling each glass to about three-quarters full.

Cut fresh mango into cubes and sprinkle on top of each glass. Cover with plastic wrap and refrigerate for 30-40 minutes.