Take 50 ml of fresh cream and pour it in a small pot, let it cool and put in saffron infusion (0.10 g.). Turn off the heat, mix and add 250 gr. condensed milk. Separately, whisk about 300 gr. of mango pulp until you get a puree. Add the mango to the mixture and standardized everything well. Pour the mixture into 4 cups and place them in the freezer for at least 8 hours. Remove the cups 10 minutes before serving.
DESSERT WITH SAFFRON AND MANGO