Add the mango to a blender and pulse until smooth.
Beat the heavy cream until it doubles in size, then slowly mix in the white chocolate. Fold through the mango puree.
Transfer the mousse into bowls or serving dishes and refrigerate for at least three hours to firm up.
Notes
TO STORE. When stored in an airtight container, the mousse stays fresh in a refrigerator for 3-5 days. TO FREEZE. Freeze it in bulk or tiny portions in covered freezer-safe containers for up to six months. When you feel like enjoying one, thaw it in the refrigerator overnight and then serve.