To a medium bowl, add the boiling water and orange gelatin, and stir until the gelatin has completely dissolved. Set aside to cool to room temperature, then add the mango pulp. Mix well.
Whisk 2 cups of whipping cream until firm peaks form. Pour in the mango/gelatin mixture, and fold to combine. Fill small glasses ¾ way up with mousse mixture, and smooth with a spoon to level. Refrigerate for 2 hours.
Whisk the remaining cup of cream with the powdered sugar until firm peaks form.
Remove the mango mousse cups from the fridge and top each glass with the sweetened whipped cream, mango chunks, and garnish with mint.
