In a mixing bowl, whip the heavy cream and 2 tablespoon of powdered sugar until it becomes firm then put in the refrigerator.
In a small bowl, sprinkle the gelatine over warm water and leave it for 10-15 minutes. Then put it into a saucepan over medium heat until completely dissolving.
Now, put the mango and granulated sugar into the blender and blend until a creamy mixture forms. Add the gelatine and blend a few seconds more.
Put a tiny layer of the whipped cream in a medium size serving bowl then top it with some mango chunks. Add another layer of the cream then add all the mango mousse. Put the mango mousse in the fridge for 4-6 hours.
Use the piping bag to make small blobs of the cream all around the edges, or you can add some chopped mangos on top if you don't like piping.