Put the mango, bananas, pineapple juice and vanilla extract in a small pot and cook over medium-low heat for about 6 minutes.
If using the vanilla bean: scrape the seeds from the vanilla bean into the pot and discard the pod.
Transfer the mango mixture to a food processor. Add the 4 cups of coconut and process until smooth and firm.
Put the toasted coconut in a bowl or a plate.
Using a small ice-cream scoop or a spoon, scoop out a small amount of the fruit and coconut mixture. Roll into a 1 - inch ball with your hands and then roll into the toasted coconut. Repeat the process with the remaining mixture.