Blend one mango with the honey; simmer in a small saucepan 5–7 minutes until slightly thickened. Cool completely.
Juice about two-thirds of the pineapple; set the rest aside as chunks and freeze a portion for ice.
Blend the second mango into puree; dice a small handful for texture.
In your pitcher, combine the cooled reduction, pineapple juice, mango puree, lime juice, and lemon juice. Stir well.
Add the reserved mango and pineapple chunks; refrigerate at least 40 minutes.
Fill the pitcher or glasses with ice; pour chilled sparkling water in slowly along the side of the glass.
Stir gently, once.
Garnish with dried mango and pineapple on a skewer or the rim; add mint; serve right away.
