Procedure

• Puree mango and let it chill in the fridge.
• Whip up the cream to soft peaks and let it chill in the fridge.
• Chill the milk also
• At the time of assembling, take the mango puree, milk, sugar and half of the whipped cream and pulse until combined.
• Pour it into two serving glasses.
• Top it with the remaining cream and garnish with sliced pistachios and saffron strands.
• Serve it immediately.