1. In a saucepan, combine the coconut milk, sugar, and cornflour. Bring to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 5 minutes, or until thickened.
2. Transfer the coconut pudding to a small bowl and let cool for 10 minutes.
3. In a small skillet, melt the butter over medium heat. Add the pistachio nuts, saffron strands, cardamom pod, cinnamon, nutmeg, cloves, ginger, allspice, and black pepper. Cook for 1-2 minutes, or until fragrant.
4. Add the mango to the skillet and cook for 2-3 minutes, or until softened.
5. To assemble the dessert, spoon the coconut pudding into a small serving bowl. Top with the mango mixture and garnish with the mint.
6. Serve immediately and enjoy the exotic flavors of this delightful dessert.
