Step 1

In a food processor or high-speed blender, purée the mango chunks until smooth.

Step 2

In the bowl of a stand mixer, beat together the coconut cream and powdered sugar until soft peaks are formed, approximately 5-10 minutes.

Step 3

Gently fold in 1 cup of the mango purée using a spatula, being careful not to lose the air that has been whipped into the cream.

Step 4

Transfer the mousse to clear serving glasses, leaving some space at the top.

Step 5

Top each glass with a layer of the remaining mango purée.

Step 6

Garnish with chopped pistachios and chill in the refrigerator for 20 minutes.

Step 7

Serve immediately, or cover and store in the refrigerator for up to 3 days.