For the mango dessert, peel the mango, cut the flesh from the stone, finely dice – set aside 2 tablespoons for the garnish – and fold into the yogurt.
Puree with vanilla pulp, honey, lemon juice and half of the saffron threads. Chill.
Chop the pistachios and sprinkle over the yogurt with the remaining saffron threads. Serve the mango dessert ice cold.