1 cup mango pulp
1 cup heavy whipping cream
¼ cup sweetened condensed milk
1 tsp lemon juice
4 tbsp orange juice
Blend mango pulp with condensed milk, and lemon juice in an electric blender.
Whip ½ cup heavy cream until you see soft peaks. Fold it into the mango base until well mixed and creamy.
Pour the mousse into serving glasses and freeze for 3-4 hours.
Whip the second half of heavy cream until soft peaks and add orange juice and powdered sugar. Mix well.
Top the mousse with tangy orange flavored whipped cream, add a slice of mango and serve.