Cut the mango into cubes. Refer how to cut a mango into cubes here.

Leave the mascarpone cheese at room temperature until it softens and is easy to spread with a spatula.

In a large bowl, after your mascarpone cheese has come back to room temperature, combine the mascarpone cheese, sugar, and vanilla together.

Whisk them well until they combine nicely into a smooth cream. Set it aside.

In another bowl, whisk the whipping cream. Make sure that your whipping cream is cold before whisking. It's important to whisk the whipping cream until it reaches soft peaks, and be sure to stop whisking at the right time. Refer to instructions on how to whip cream by hand if necessary. If you are using a hand mixer, whip it at the slowest speed level and maintain a one-way circular motion. I usually whip in a clockwise direction. Stop when you reach soft peaks (image below).

Using the folding technique, slowly and gently fold the whipped cream into the mascarpone cheese cream. Be gentle to maintain the fluffy form of the whipped cream. Always remember to fold in one direction only, either clockwise or counterclockwise, until everything is well mixed.

Carefully use a spoon to scoop the mousse into the prepared glasses. After the first layer, add some mango cubes, then continue with the 2nd and 3rd layers until the glass is full. Cover with plastic wrap and place them in the fridge immediately for at least 2 hours to chill.

After the glasses of Mango Mascarpone Mousse have firmed up, garnish them with mango cubes on top for decoration. If possible, serve them with some mint leaves to enhance the taste.