Peel ripe mango, discard the seed and dice roughly. Transfer to a blender, add maple syrup and blend smoothly. Keep it aside.
If using pre-made mango puree, skip the above step.
Add coconut cream to a bowl and whip for 3-5 mins on medium speed. Add blended mango puree to the same bowl and whip for 2-3 mins or till mango and coconut mix well.
Transfer mousse to serving bowls and refrigerate for one hour. Garnish with fresh fruit before serving!
Notes
* Skip maple syrup if using pre-made mango puree. Store-bought usually comes with added sugar.