Mango and Clotted Cream

2 ripe mangoes, peeled and diced into medium-sized chunks
1 dollop clotted cream
2 tablespoons pistachios, crushed

Divide the mango chunks into four glasses, top with one dollop of quick clotted cream; scatter a few crushed pistachios on top, for garnish. Place glasses into the fridge for one hour, to let the flavors meld.