Preheat the oven to 350 degrees. Line a standard 12 cup muffin pan with cupcake liners.
Combine the coconut milk and lime juice and let sit for 5 minutes.
In a mixing bowl, whisk together the flour, baking powder, and salt. In another mixing bowl, combine the coconut milk mixture, coconut sugar, egg, oil, and vanilla and mix well. Add the wet ingredients to the dry and mix well. Fold in the diced mangos.
Divide the mixture evenly among the prepared muffin tins. Top with the toasted coconut and raw sugar. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.