About 4 hours before you want to make the cocktails or the night before, prepare the fruit.
Peel mangoes and cut the meat off the pit. Chop mango meat into about 1/2 inch cubes and place them into a freezer, zip-lock bag. Freeze the fruit for at least 4 hours or overnight. (You may even freeze it longer.)
When ready to make the cocktails, place frozen mango cubes into an ice-crushing blender and slowly add champagne and honey. A good ratio of champagne and fruit that I usually go by is to add enough champagne to just cover the fruit. (Watch the foam and let it settle before adding more champagne.)
Blending everything together will most likely take two or more batches, so separate ingredients evenly into batches as needed.
Blend everything until smooth and portion into glasses.