Start by cutting the mango. I find it easier to simply peel the skin off the mango using a vegetable peeler. Cut and keep the mango pieces aside. Optionally, you can use mango pulp as well.
In a blender jar, add the yogurt, milk, cardamom powder, and sugar, along with the mangoes.
Blend until smooth. If you like your mango lassi ice-cold, you can add ice cubes before blending.
Pour into glasses, garnish with chopped pistachios and saffron (optional), and serve cold.
Make your own cardamom powder by crushing the cardamom pods in a mortar and pestle until the seeds are released. Discard the cardamom pod skin, and crush the seeds until they are finely ground. Use a pinch of this cardamom powder in the lassi.
If you cannot find sweet mangoes, use tinned mango pulp or frozen mangoes.
To make vegan mango lassi, replace the dairy with any variety of plant-based yogurt and plant-based