For the sorbet: In a small saucepan, bring 1 1⁄2 cups of the sugar, the cloves, cardamom, star anise, and 2 1⁄3 cups water to a boil. Reduce the heat to low, and cook for 10 minutes. Remove the syrup from the heat, let cool, and then chill for 1 hour.
Pour the syrup through a fine sieve into a blender, discarding the spices, and add the mango; blend until smooth. Pour into an ice cream maker and process according to the manufacturer's instructions. Scrape the sorbet into a container and freeze.
For the tuiles: Heat the oven to 400° and line 2 baking sheets with parchment paper. In a small bowl, whisk the remaining 1⁄4 cup sugar with the egg white until frothy; stir in the flour and butter. Drop 1 teaspoon of the batter on a baking sheet and spread into a 3-inch circle. Repeat with the remaining batter, then sprinkle each circle with 1 teaspoon pistachios. Bake the tuiles until golden brown, 4 to 5 minutes. Transfer to a rack and let cool. Serve the tuiles with scoops of the sorbet.