Tropical Mango Mousse

Place a medium metal bowl and beaters in the freezer at least 10 minutes.

Meanwhile, in a food processor, process mango chunks until smooth. Transfer puree to a large bowl; cover and chill.

Using the chilled bowl and beaters, beat cream on medium to medium-high until soft peaks form. Add powdered sugar; beat until stiff peaks form. Gently fold whipped cream into mango puree, one-third at a time, until light and smooth. Spoon mousse into four glasses or bowls. Cover and chill 1 hour. Top with fresh fruit and/or toasted coconut.