Mango Mousse

Peel and dice the mangoes. Purée them in a blender until completely smooth. You should have about 2 cups of purée. Transfer to a saucepan.

Add the sugar and lime juice to the saucepan. Stir and warm over medium heat until the sugar dissolves, about 3 minutes. Do not boil. Remove from heat.

In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes until softened and spongy.

Gently stir the bloomed gelatin into the warm mango mixture until completely dissolved. If you see lumps, briefly return to low heat while stirring. Allow to cool to room temperature, about 20 minutes.

Pour the heavy cream into a large chilled bowl. Whip with an electric mixer on medium-high speed until soft peaks form—the cream should just hold its shape when the beaters are lifted.

Gently fold half of the whipped cream into the mango mixture to lighten it, then fold in the remaining cream until no white streaks remain. Do not overmix—the mousse should be airy.

Divide the mousse evenly among six serving glasses or a large bowl. Cover with plastic wrap and refrigerate for at least 3 hours, or until set and firm.

Just before serving, top each portion with a dollop of whipped cream and a sprinkle of freshly grated nutmeg if desired. Add a mint leaf for color.