In your blender, combine 2 cups of diced ripe mango, 1.5 cups of low-fat cottage cheese, 1/4 cup of honey, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cardamom. Blend on high until smooth and creamy, about 1-2 minutes.

In a medium mixing bowl, use an electric mixer to whip 1/2 cup of heavy cream until stiff peaks form, about 3-4 minutes.

Gently fold the whipped cream into the mango-cottage cheese mixture using a spatula until just combined.

Add 1 tablespoon of lemon juice to the combined mixtures and stir lightly, then taste to ensure sweetness.

Divide the mousse evenly among 4 serving glasses or bowls, filling them almost to the top.

Cover the glasses with plastic wrap and refrigerate for at least 1 hour.

Before serving, garnish each portion with a sprinkle of chopped pistachios and a few fresh mint leaves.