Peel the mangoes with a sharp knife. Cut the fruit off of the seed and then into chunks. Transfer the mango chunks to a blender.

Crush and grind the cardamom pods with a pestle and mortar.

Add the ground cardamom, coconut milk, lime juice, yogurt, half of the pistachios, and ginger to the blender.

Put the blender on the base and add the ice cubes.

Turn the blender on and let it blend until smooth and creamy.

Crush the rest of the pistachios on a cutting board.

Pour the lassi into the glasses and top each with the crust pistachio nuts and serve.