With a electric mixer, whip the cream to stiff peaks with vanilla extract and honey.
Fold in mango pulp. In a medium bowl, toss together diced mango and diced pineapple.
In a champagne flute or parfait glass, layer diced fruit, and mango cream, alternately, two or three times, ending with cream.
Garnish with mint sprig. Chill for 45 minutes before serving.