Preheat the oven to 425°F/218° C. Line 12 muffin tin with liner or grease well and set aside.

In a bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.

In a separate large bowl, use a wooden spoon to beat together the oil, granulated sugar, and brown sugar until well mixed. Stir in, egg, and orange zest, vanilla extract and stirring for 1 minute, until smooth. Then add sweet potato puree and mix well. Stir in the flour-spice mixture and the vanilla, mixing just until blended. To this add mango and fold in well.

Pour the batter prepared muffin tin. Top with rest of mango into the batter. Bake the muffin at 425°F / 218°C for 5 minutes then reduce the temperature to 350°F (177°C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake for another 10 minutes or until a wooden pick inserted in the center comes out clean. Let cool the muffin in muffin tin for 5 minutes then transfer to wire rack and cool completely.