Creating Mango and Cardamom Crème Brûlées can be a delightful endeavor if you follow these simple steps:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Prepare a baking dish, large enough to hold ramekins, and fill it with water for a water bath.

2. Blend Mango: In a blender or food processor, puree the diced mango until smooth. Set aside.

3. Heat Dairy: In a saucepan, combine heavy cream, whole milk, 1/2 cup granulated sugar, ground cardamom, and vanilla extract. Heat over medium heat until just simmering, then remove from heat.

4. Whisk Egg Yolks: In a mixing bowl, whisk egg yolks and the remaining 1/4 cup of granulated sugar until pale and slightly thickened.

5. Temper Eggs: Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling. Once combined, add the mango puree and pinch of salt. Mix well.

6. Fill Ramekins: Divide the mango custard mixture among individual ramekins, filling them about 3/4 full. Place the ramekins in the prepared baking dish and fill the dish with hot water to reach halfway up the sides of the ramekins.

7. Bake: Bake in the preheated oven for 30-35 minutes until set but still slightly jiggly in the center. Remove ramekins from the water bath and cool them to room temperature. Then refrigerate for at least 45 minutes.

8. Caramelize Sugar: Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it is golden brown and crisp. Allow to cool for a minute before serving.