Preheat the oven to 180C. Line a 6" baking tin with parchment. In a large bowl, whisk the yogurt and castor sugar until smooth.

Whisk in baking soda, baking powder, salt, saffron strands and pistachios and leave to stand for 5 minutes until the mixture is bubbly.

Whisk in oil until well blended/emulsified.

Sift over the plain flour & fold in until smooth. Transfer to the baking tin, smooth out the top and edges.

Bake for 30 minutes / tester comes out clean. cool completely.

Whisk together in a glass jar or bottle and refrigerate overnight for the flavours to mature well.

Whisk together all the ingredients in a glass bowl.

Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.

Note: You can also make this on the stove top. Stir constantly.

Secure an acetate collar and place the sponge in a compact serving dish.

Poke the sponge with a skewer/fork right across making sure you poke straight to the bottom.

Pour over the tres leches milk a little at a time, waiting for it to absorb completely. Top the soaked cake with diced mangoes, then pour over the stabilized cream to cover the mangoes completely.

Place in the freezer for about 2 hours, then remove to the fridge and leave to set overnight.

Garnish with freshly diced mangoes, mint and rose petals.