Place liners into muffin pan and preheat oven to 400°F.
Dice mango and set aside.
In a large mixing bowl add flour, sugar, baking powder, ginger, cinnamon, and salt; blend well.
In a small bowl, whisk together egg, milk, vanilla, and almond extract. Heat coconut oil just enough to melt; allow to cool. Meanwhile, mix wet ingredients into the dry. Stir 3-4 times, then add cooled coconut oil. Stir again 2-3 times, then fold in the mango; avoid over mixing.
Divide batter equally among the muffin cups. (Note: it’s ok if they’re full; the muffins shouldn’t rise much while baking.)
Bake 20 minutes or until an inserted toothpick comes out clean.
Cool for 5 minutes before serving.