• Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it.
• In a bowl, whisk melted butter and sugar until smooth. Add eggs and whisk well. Stir in vanilla extract and coconut milk.
• In another bowl, mix flour, baking powder, baking soda, and salt.
• Add dry ingredients to the wet mixture and gently mix until just combined. Fold in diced mango and shredded coconut.
• Divide batter evenly into muffin cups, filling about ¾ full. Sprinkle a little sugar on top of each muffin to help create a golden crust.
• Bake for 18 - 22 minutes until muffins are beautifully golden, and a toothpick inserted comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a rack.

How To Cut Mango In Cubes

• Slice off the outer edges first - I start by cutting a thin slice off each side of the mango — just the outer edges. This gives you a flat surface so the mango doesn’t roll around while you’re cutting.
• Stand it up and slice around the pit - Then I stand the mango upright and slice down along one side of the pit, keeping the knife as close as possible. Do the same on the other side. You’ll end up with two large sections.
• Trim off the remaining flesh - Now take the center piece with the pit and carefully cut off any remaining mango flesh around it. I try to get as close as possible here — there’s always more mango on there than you think.
• Cut into strips, then cubes - Take your mango pieces and slice them into strips, then turn and cut again into cubes. I like keeping them slightly chunky so you get those nice juicy bites in the muffins.
• Keep them firm and ready to fold in - If the mango is very ripe, I handle it gently so it doesn’t break apart. Slightly firm mango works best here — it holds its shape when you mix it into the batter.