In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
Bring mixture to a scald.
Remove from heat.
Using a bowl and whisk, temper hot mixture into the egg yolks.
Remove vanilla pod.
Place brulee ramekins onto a sheet tray.
Place diced mango in ramekins.
Pour custard over fruit to fill ramekin.
Pour hot water onto the sheet tray to create a bain marie.
Bake in a preheated 280-degree Fahrenheit oven for 20-30 minutes.
Check if it's done by shaking the ramekins slightly. It should jiggle like jello.
Remove from the oven.
Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.
To serve, brulee top with turbinado sugar.
Garnish with sliced mango "flower."
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC