MethodCombine the whipped cream and icing sugar in a deep bowl and beat till thick using an electric beater. Keep aside.Put the mango pulp in a deep bowl and beat it using an electric beater for 1 minute.Combine the gelatin powder and 4 tbsp of hot water in a bowl and mix well and add it to the mango pulp and beat it with an electric beater for 1 minute.Add the beaten whipped cream and fold gently using a spatula.Pour equal quantities of the mixture into 10 individual glasses or bowls and refrigerate for 2 hours or till the souffle sets.Serve chilled garnished with mango pieces.