Peel mangoes and cut pulp from the pit. Puree in a blender with honey. Transfer to a bowl
Stir in yogurt and coconut. Mix well.
Freeze according to the instructions below.
Pour mixture into a 9 x 5-inch loaf pan. Cover with plastic wrap and freeze until almost firm, 1 to 3 hours.
Remove from freezer. Break up mixture Into large chunks and process in blender or food processor until smooth but not thawed. (Process several batches for easy blending.)
Return to loaf pan and re-freeze until firm, 1 to 3 more hours. For best texture, process once more before serving.