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Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed.
Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.