Grease a 24cm bundt pan with cooking oil spray and then brush the oil with a pastry brush (this helps dissipate any oil bubbles). Stir the sugar and water in a small saucepan over low heat until the sugar dissolves. Increase the heat to medium and bring to a simmer.

Meanwhile, combine the gelatine and extra water in a small bowl.

Remove the sugar mixture from the heat. Stir in the gelatine mixture and vanilla until the gelatine dissolves. Cool for 30 minutes.

Meanwhile, cut the cheeks off 3 of the mangoes and then slice the flesh of each cheek using a crosshatch pattern. One at a time, slide each cheek down the side of a large glass (cut side facing inwards) so that the flesh falls as pieces inside the glass. Peel and chop the flesh from around the mango pits.

Place all chopped mango in a food processor and process until smooth. With the motor running, gradually add the gelatine mixture until combined. Pour into the prepared pan and place in the fridge for 6 hours or until set.

To release the pudding, carefully use your fingertips to pull the edge of the pudding away from the edge of the pan and the centre ring to loosen. Turn out onto a large serving platter. Cut the cheeks from the remaining mango, then peel and slice (see notes). Top pudding with dollops of the whipped cream, if using, and decorate with mango slices. Serve with remaining cream, if using. Watch our step-by-step video below to see how to make our 4-ingredient no-bake mango pudding recipe.