Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
In a blender, combine the cottage cheese, eggs, milk, melted butter, maple syrup, and vanilla. Blend until completely smooth.
In a large bowl, whisk together the flour, baking powder, salt, turmeric, and cinnamon.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Gently fold in all but a handful of the diced mango.
Let the batter rest for 5 minutes. This helps the flour hydrate and creates fluffier biscuits.
Using an icecream scoop or two tablespoon measuring spoon, portion the batter onto the prepared sheet pan, leaving about 2 inches between each biscuit. Top the biscuits with the remaining mango pieces and if adding pistachios, then pistachios.
Bake for 16-18 mins. The biscuits are ready when: The tops are lightly golden, they spring back when gently pressed, a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool on the pan for 5 minutes, then transfer to a wire rack. Brush 1 tablespoon of unsalted melted butter as optional.