250 g almond flour
100 g crushed pistachios
100 g melted unsalted butter
100 g desiccated coconut
1 tbsp sugar
filling ingredient:
3 large fresh mangoes (after deseeding and blending it, you should have 500 g of mango purée)
50 g icing sugar
1 inch grated fresh turmeric
25 g sugar
250 g yogurt (hung yogurt)
100 g cream cheese
15 g gelatin powder
5 tbsp cold water
1 tsp cardamom powder
Garnish with crushed pistachio, mango and edible flowers.