Preheat oven to 325°Place the meat of 2 mangoes and lime juice in a blender and blend until smooth. Transfer to a large bowl. Add the egg yolks and whisk together.

Combine heavy cream, cilantro, sugar, and salt in a saucepan over medium-high heat. Bring to a simmer. Simmer for 10 minutes. Remove the cilantro. Carefully and slowly pour the heated cream into the bowl while constantly whisking.

Split between 6 ramekins. Place the ramekins inside a deep baking sheet and fill it with water about half way. Place in the oven and bake for 35 to 45 minutes, or until the edges are set but the centers jiggle slightly.

Remove from the oven and the ramekins from the baking dish. Let them cool to room temperature. Once they are completely cooled, place the creme brulee in a refrigerator for at least three hours.

Before serving, sprinkle the top of the brulee with sugar. Use a torch to melt and caramelize the sugar to amber in color.