Prepare the mango puree: Place 250 g of mango flesh into a blender or food processor. Blend on high speed until the mixture becomes a completely smooth, lump-free mango puree with no fibers or chunks. Set the puree aside and let it cool completely to room temperature. This step is important—warm puree will melt the whipped cream later.

Whip the cream: Pour 150 g of chilled heavy cream into a large, clean, grease-free and water-free bowl. Add 12 g of granulated sugar. Using an electric hand mixer, whip the cream until it reaches a thick, yogurt-like consistency. You'll know it's ready when you see slight trails or lines in the cream, and when you lift the beater, the cream flows down slowly and holds its shape without being runny. Do not overwhip to stiff peaks.

Combine the puree and whipped cream: Pour the cooled mango puree into the bowl with the whipped cream. Using a silicone spatula, gently fold the two mixtures together. Use a gentle folding or cutting motion—imagine you are trying to keep as much air in the mixture as possible. Continue folding until the puree and cream are completely combined and the texture is uniform with no streaks.

Fill the molds: Transfer the mango cream mixture into a piping bag (this makes filling small molds much cleaner and easier). Pipe the mixture into your prepared molds. Ice cube trays, silicone candy molds, mousse cups, pudding molds, or popsicle molds all work beautifully.

Remove air bubbles and freeze: Gently tap the filled molds 2–3 times on the counter. This helps release any trapped air bubbles that could create an uneven texture. Place the molds in the freezer for at least 4 hours, or until the treats are completely firm and solid throughout.

Serve: Once fully frozen, remove the treats from the molds. You can eat them directly from the freezer—they will have a texture similar to mango ice cream. For an even creamier, more mousse-like texture, let them sit at room temperature or in the refrigerator for about 30 minutes to soften slightly before serving.