Step 1

Make the makrut lime syrup: In a small sauce pot, combine all the ingredients and bring to a boil over high heat.

Step 2

Take the pot off the heat and allow the mixture to steep as it cools to room temperature.

Step 3

Once the mixture is fully cooled, strain and reserve.

Step 4

Make the lassi: In a blender, purée the mango chunks. Add the remaining ingredients and purée until smooth.

Step 5

Serve cold in a Collins glass, garnish with the toasted pistachios and dust with the green cardamom powder, then serve.