The day before, add the espresso or coffee beans to the cream and refrigerate overnight. Then strain the beans before preparing and whip the coffee cream until stiff. Peel the mango, cut the flesh down along the stone and dice.
Mix the yogurt with the sugar. Fold in the mango cubes and the whipped coffee cream.
Chop the chocolate beans and the pistachio nuts. Put some of each into dessert glasses, fill with the cream and sprinkle the remaining nut mix on top.