For the mango-pistachio cream, cut raw marzipan into small pieces and puree with Amaretto in a blender. Add the mascarpone and the pulp of two mangos.
Whip the cream until stiff, sweeten with powdered sugar to taste. Carefully mix both masses, pour into bowls and refrigerate.
Peel the third mango and cut the flesh into cubes. Place on top of the cream and serve sprinkled with pistachios and saffron threads.
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