Serves 3 to 5
Ingredients:
1 can coconut cream (400 mL)
3 cups frozen mangoes (chopped)
1 tbsp maple syrup
1/8 tsp saffron powder
1 tsp water
Toppings:
Pistachio ground to desired consistency
Rose petals
Dissolve saffron in hot water.
Add all the ingredients to a high speed blender.
Blend until smooth.
Serve in small bowls. Sprinkle toppings.