Cardamom, a sweet spice common in Indian cooking, makes these cookies special and delicious. Try sprinkling some into coffee grounds before brewing for a spiced cup of joe.
Preheat oven to 375 degrees. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, 3 minutes. Add lemon zest, cardamom, and salt; beat until combined, scraping down bowl as needed. With mixer on low, add flour and mix until combined.
Form dough into ten 1 1/2-inch balls and place, 2 inches apart, on a parchment-lined baking sheet. With the bottom of a glass or measuring cup dipped in flour, gently flatten each ball. Bake until cookies are golden around edge, 10 to 12 minutes, rotating sheet halfway through. Transfer cookies to a wire rack and let cool completely, then dust with confectioners' sugar.
Divide frozen yogurt among four bowls; top with mango and pistachios. Serve with cookies.
Ground cinnamon or nutmeg is a good option for this cookie dough if cardamom is not available.