Begin by peeling and chopping ripe mangoes into small cubes, about 1-inch pieces. Place these mango cubes into a blender along with honey to sweeten. Blend on high speed until you achieve a silky, smooth puree, approximately 1-2 minutes.

In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, whip the cream on medium-high speed for about 3-5 minutes, or until you see stiff peaks form.

Gently fold the mango puree into the whipped cream using a spatula or large spoon until fully incorporated.

Spoon the Mango Mousse mixture evenly into serving glasses or bowls. Cover them and place in the refrigerator to set for at least 2 hours.

Once fully chilled, remove the mousse from the refrigerator and garnish with fresh mango slices or toasted coconut flakes.