Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
Whip the cream cheese and mango pulp until light and fluffy. Add ⅓ of the whipped cream and mix well.
Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls.
Notes
Nutrition: The nutrition facts are for ¼th of the recipe. I just pipe it into 4 glasses to divide the mousse evenly.
Mango Pulp: Mango pulp is sweetened. If you use mango puree instead you will want to add powdered sugar. I recommend starting with ½ cup and then adding more to taste.