Step 1: Prepare the Mango Purée. Peel your ripe mangoes and carefully cut the flesh away from the pit. Place the mango chunks into a blender or food processor. Add the fresh lime juice and vanilla extract. Blend until completely smooth and creamy. For an ultra-silky texture, you can push the purée through a fine-mesh sieve. Set aside.
Step 2: Whip the Heavy Cream. In a very cold large mixing bowl, combine the cold heavy cream and powdered sugar. Using an electric mixer on medium-high speed, whip the mixture until soft peaks form. Be careful not to over-whip, as it can quickly turn into butter.
Step 3: Gently Fold in the Mango. Add about one-third of the mango purée to the whipped cream. Using a rubber spatula, gently fold it in until just combined. Then, add the remaining mango purée in two additions, folding carefully after each, until the mixture is uniform and airy.
Step 4: Assemble the Parfaits. Spoon or pipe the mango mousse into individual serving glasses or jars. You can create layers by alternating with a few fresh mango cubes or a sprinkle of toasted coconut if desired.
Step 5: Chill and Serve. Cover the parfaits loosely and refrigerate for at least 2 hours, or until thoroughly chilled and set. Before serving, garnish with additional fresh mango slices, a sprig of mint, or a sprinkle of toasted coconut flakes.