حلو المانجو والساقو

Soak 0.5 cup sago in 2 cups of water for 1 hour.

In a pot over medium heat, cook the soaked sago with milk, sugar, and saffron for 15 minutes until thickened.

Let the mixture cool slightly.

In a blender, add the slightly thawed frozen mango and liquid vanilla ice cream.

Blend well until smooth.

Pour the mango mixture over the sago and gently mix.

Slice the fresh mango and use it to garnish the dessert.

Sprinkle pistachios, saffron, and edible flowers for garnish.

Refrigerate until fully chilled, then serve cold.