Mango Peach Mousse

2 boxes of peach Jell-O (3 oz each) - you can also substitute lemon or orange Jell-O
1 cup boiling water
1 can of mango puree (30 oz, sweetened)
3 fresh mangoes, peeled, deseeded and pureed
1 cup heavy cream
2 tablespoons powdered sugar

Add the peach Jell-O to the boiling water and stir until dissolved.  Bring to room temperature then stir in the canned mango puree and the fresh mango puree.  Set aside.

Whisk or beat the heavy cream with the powdered sugar until stiff peaks form.  Gently fold into the cooled mango puree/gelatin mixture.  Pour into a serving dish and refrigerate until set, preferably overnight.

Serve with fresh slices of mango or fresh slices of peach.