In a large blender, blend all the ingredients until the mixture is totally integrated and has the consistency of a fruit smoothie.
If your blender is not large enough, split the ingredients into two equal halves and process in two batches.
Coat a cake mold with a light coat of butter and then sugar. Set aside.
Transfer the mixture from the blender to a large sauce pan and cook over medium heat until it starts to bubble, stirring frequently.
Then stir constantly, until the mixture thickens to the consistency of a porridge.
Pour the cooked pudding into the prepared cake mold. Allow to cool to room temperature. Then refrigerate at least two hours.
To serve, place a servicing platter over the top of the cake mold and flip the two so that the pudding ring is centered on the serving platter.
Cover with mango syrup with fruit (recipe below), and serve.