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Chop the mango flesh up and add it, along with the sugar and water to a pot. Squeeze any extra juice from the mango pit and peel into the pot too, but then discard the pit and peels.
Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the mango breaks down.
Place a fine-mesh strainer over a bowl or jug and pour in the mixture. Press the mango into the strainer to extract as much mango syrup as possible.
Pour the mango syrup back into the pot and heat for a further 5 minutes to reduce slightly. Sitr in the vanilla.
Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Tip: save the leftover mango pulp and serve on pancakes, ice cream, yogurt etc...