Put the mango puree and 3 tablespoons of the honey into a small bowl and stir together well.
Pour the mixture into eight ½-cup ice pop molds. Freeze for 2 hours, or until firm.
When the mango mixture is frozen, put the yogurt, vanilla extract, and another 3 tablespoons of the honey into a bowl and stir together well. Spoon the yogurt mixture over the frozen mango mixture. Insert the ice pop sticks and freeze for 2-3 hours, or until firm.
When the vanilla mixture is frozen, put the strawberries and remaining honey in a blender and process until pureed. Strain out the seeds using a fine metal strainer. Pour the puree over the frozen vanilla mixture and freeze for 2-3 hours, or until firm.
To unmold the pops, dip the frozen molds into warm water for a few seconds and gently release the pops while holding the sticks.