Peel mangoes then cut around the pit. Reserve half of one mango for garnishing later. Chop the remaining mango and place in a food processor. Add one tablespoon of sugar and orange zest. Blend into a smooth paste.
Place cream in a bowl. Add the vanilla extract and sugar. Whip using a hand mixer until stiff peaks form. About 3 minutes.
Place the mango puree and the whipped cream in cups in layers. Dice the mango you reserved from step 1 and place on the cups. Garnish with mint leaves if desired. Serve immediately or chill for at least 30 minutes before serving. Best enjoyed chilled.
Make ahead tips. You could make the mango puree, whip the cream then store them separately in the fridge in airtight containers. Also dice the mango for topping and store in the fridge in an airtight container. Layer them in cups just before serving.