Whisk egg yolks and sugar until pale.
Heat cream, vanilla bean and lemongrass in a saucepan over medium heat until warm.
Pour cream mixture into yolks slowly, whisking constantly.
Pour mixture back into saucepan, return to medium heat.
Cook with wooden spoon until mixture is thick and coats back of spoon.
Put into ramekins and refrigerate to set.
Top ramekins with caster sugar and caramelize under the grill or with a hot brulee iron.
Cut both mangoes in half to create 4 cheeks, leaving skin on and scoring flesh to create
medium sized squares.
Brush each half with BB CHILLI CO SPICY SWEET CHILLI SAUCE and sear face down on grill.
Push on skin side to invert mango cheeks and open up the squares.
To make toffee sauce, melt butter with palm sugar until hot. Whisk in cream.
Pour over finished brulee.
Serve mangoes alongside the brulee on a platter lined with banana leaves