In a blender, blend the mangoes until completely pureed. Add a little water if needed to thin. Chill in freezer for 20 min to make slightly slushy.

In a small bowl combine the coconut milk or cream, seeds scraped out from the vanilla bean ( discard the pod or add the pod to a bowl of sugar to make vanilla sugar) and add 2 tablespoon of honey. (More honey if a sweeter popsicle is desired

Divide the coconut mixture between the popsicle molds and freeze for 20 min. Add in the mango and stir to swirl slightly. Add in the sticks and then freeze for 6 hours up to overnight. To remove popsicles from the molds run under cool water and check every minute until loose enough to remove. Gently remove and eat!!!