Peel the mangoes and blend them until smooth. Keep the mango puree aside.
In a mortar and pestle add the saffron and green cardamom seeds (remove the outer cover). Grind it until a powder is formed.
In a mixing bowl, add the whipping cream, powdered sugar and the ground saffron-cardamom. Mix using the whipping attachment for about a minute (until the cream has slightly thickened, but no peaks are starting to form).
Add the mascarpone cream. Mix again using the whipping attachment for about 2 minutes, until stiff peaks are formed and the mixture looks nice and smooth. Do not overmix to avoid turning whipped cream into butter.
Place a rectangular container (sized about 24x18 cm) nearby.
In a wide bowl, pour the mango juice. Take a savioardi biscuits and quickly dip it into mango juice on both sides. Do not dip into the juice for too long otherwise the biscuits will turn soggy. Place the biscuits into the rectangular container side by side until the bottom is covered. You can cut up the biscuits to fit and form a single layer.
Add half of the prepared mascarpone cream and spread evenly all over the biscuits.
Add about three fourth of the prepared mango puree and spread it all over.
Repeat the biscuits and mascarpone layers one more time.
With the remaining mango mixture you can create a pattern on the top. Taking a spoon, pour some mango puree at equal distance and create big dots all over the surface. Then take a toothpick and connect the dots in a line. This will create a pattern on top. You can be creative and make any other design of your choice.
Cover and place the tiramisu in the fridge for at least 8 hours or 24 hours. The longer it sits, the better it will taste.
For the garnish, roast pistachios on low flame for 4-5 minutes until they’re fragrant. Let them cool down. You can then either grind them and make a powder or chop them up with a knife.
When you are ready to serve the tiramisu, add the pistachios on top.
