Remove mango cheeks and scoop out flesh. Place five mango cheeks (2 ½ mangoes) in a food processor and puree until smooth. Set one cup of puree aside to serve and place remaining in a bowl until required for the mousse. Finely dice the remaining mango cheek, place in a bowl and set aside for later.

To make the mousse, place cream in a medium mixing bowl and using electric beaters, whisk to soft peaks. Add yoghurt, sugar and vanilla, whisking to stiff peaks. Add reserved mango puree, folding gently until combined.

To serve, place two tablespoons of mango puree in the base of six serving glasses. Evenly divide the mango mousse between the glasses and top with diced mango. Place in refrigerator and chill for at least an hour.