Mango Mousse in 10 Minutes

Instructions:

1. Pass the mango pulp through a fine-mesh sieve to remove any stringy fibers, then stir in the lime juice until combined.
2. Pour the cold heavy cream, powdered sugar, and vanilla extract into a chilled metal bowl. Whip using an electric mixer on low speed, increasing to medium-high until stiff peaks form.
3. Add one-third of the cold mango pulp to the whipped cream and stir in vigorously to lighten the cream's consistency.
4. Gently fold in the remaining mango pulp using a rubber spatula with a 'cut and turn' motion until just combined, ensuring no air bubbles are lost.
5. Spoon the mousse into glass ramekins or coupe glasses and chill in the refrigerator for 2 hours before serving.