Peel the mango and cut the pulp from the core. You should have about 500 g (approximately 18 ounces) of pulp. Coarsely chop the mango then puree with the yogurt, orange juice, and lime juice in the blender. Place in the refrigerator and chill for 30 minutes.
Finely crush the cardamom in a mortar. Mix the mango lassi briefly to ensure it is combined thoroughly. Divide the crushed ice into glasses, then top with the mango lassi. Sprinkle with the cardamom and serve.