Wash the nectarines and cut into 10-12 narrow wedges directly from the core per nectarine, reserving any juice.
Pour 350 ml of mango nectar into a saucepan. Split the vanilla pod lengthwise with a sharp knife and scrape out the pulp with the back of the knife. Add the pulp to the nectar and whisk to distribute the vanilla granules evenly. Add the pod halves to the saucepan. Heat over medium and bring to a boil, then immediately remove from heat and discard the pod halves.
Mix the vanilla pudding powder into 50 ml of mango nectar until smooth. Stir this mixture into the saucepan with the mango and vanilla mixture. Heat over medium and bring to a boil while stirring constantly. Fold in the nectarine wedges and return to a boil. Reduce heat to medium-low and simmer for 5 minutes, stirring frequently.
Remove from heat and transfer to a glass bowl. Let cool to room temperature, then refrigerate until chilled.
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