Chop ciabatta bread into cubes. Place on baking sheet.

Toast in 400 degree oven for 5 minutes.

Melt 2 Tablespoons butter and 2 Tablespoons honey in a small sauce pan.

Add mango and cook over medium low heat for 5 minutes.

Remove mango with a slotted spoon and reserve juices for later use.

Whisk together milk, eggs, 1/2 cup honey, and vanilla.

Add bread and mango. Toss gently to combine.

Divide between 4 ramekins, pouring any remain milk mixture over them.

Place ramekins in a 9 x 9 baking dish.

Carefully add water to halfway up ramekins.

Bake at 350 degrees for 35-40 minutes.

Carefully remove from oven and allow to cool.

Serve with reserved mango juices or ice cream.