Dice half of the mangos and mix with 20 g sugar and the finely chopped chilli. Place the rest of the mangos in a blender and blend into a puree. Bring the milk, cream and sugar to the boil. Add the gelatin and mix it with the mango puree. Place the puree in a serving bowl or in smaller bowls and cool. Serve the pudding with the mango and chilli compote.