Making Mango and Cardamom Crème Brûlées is simple when you follow these detailed steps:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Prepare the Mango Puree: Peel and slice the mangoes, then blend them until smooth. Set aside.
3. Heat the Cream Mixture: In a saucepan, combine heavy cream, whole milk, vanilla extract, and ground cardamom. Heat over medium until steaming but not boiling. Remove from heat.
4. Whisk Egg Yolks and Sugar: In a bowl, whisk together the egg yolks and ½ cup of granulated sugar until the mixture becomes pale and thick.
5. Temper the Egg Mixture: Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent cooking the eggs. This is called tempering.
6. Incorporate Mango Puree: Stir the mango puree into the tempered mixture until well combined.
7. Prepare Ramekins: Place ramekins in a baking dish. Pour the mango-custard mixture into the ramekins, filling them about three-quarters full.
8. Create a Water Bath: Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides. This water bath ensures even cooking.
9. Bake: Carefully place the baking dish in the preheated oven. Bake for 35-40 minutes, or until the centers are set but still slightly jiggly.
10. Cool the Custards: Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, preferably longer.
11. Caramelize the Top: Before serving, sprinkle a thin layer of granulated sugar over the top of each cooled custard. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden layer.
12. Serve Immediately: Let the brûlées sit for a minute before serving. Enjoy the satisfying crack as you dig into the caramelized tops!