In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.

In a mixing bowl, combine mango puree, sugar, and vanilla extract. Mix well.

Heat the bloomed gelatin in the microwave for 10 seconds until dissolved, then mix into the mango mixture.

In another bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the mango mixture until fully combined.

Spoon the mousse into serving glasses and refrigerate for at least 45 minutes to set.

Top each mousse with whipped cream, mango slices, and mint leaves before serving.