In a medium pan, cover whole, unpeeled mangoes with water. Bring to a boil. Simmer until skin starts to come off. Remove from water and let cool until cool enough to handle.
While the mangos are simmering, beat the cream and honey in a medium bowl until light and fluffy.
Remove the skin and pits from the mangoes. Place pulp in a blender and puree until smooth. Fold mango puree into cream mixture until well combined. Mixture should be thick and smooth. Pour into dessert bowls and chill 2 hours in refrigerator before serving. Garnish with mint.