Pre-heat oven to 375 F(190 C). Line a 12 cup nonstick muffin pan with parchment liners or grease with a spray of oil.
In a blender, chopper or with immersion blender, puree 1 cup of the mango. Cut remaining into small chunks.
In a large bowl, combine all dry ingredients except brown sugar and 1 Tbsp of coconut. In a separate bowl, whisk together pureed mango, sugar, egg, milk and butter or margarine.
Pour wet mixture over dry and stir until just combined being careful not to over mix. Fold in reserved mango.
Spoon into prepared muffin tin and top with reserved coconut. Bake for 20 minutes or until toothpick tester comes out clean when inserted into muffin.
Let cool in pan for 10 minutes then transfer to a cooling rack. Allow to completely cool before storing.