• Mix the flour with a pinch of salt, the baking soda, and the baking powder.
• Mix the oil and sugar together until the sugar dissolves completely.
• Peel the mango and dice the flesh. Put the mango, banana, and orange juice into a mixing bowl and mix until you get a cream.
• Mix the fruit in with the oil then pour it all into the dry ingredients. Homogenize the mixture, but don't overmix.
• Preheat the oven to medium heat. Prepare a 12-cup muffin or mini-muffin pan, or mini-donut pan. Fill the cups to 3/4. Bake for 30 minutes. After turning off the burner, leave them in the oven for 5 minutes and then transfer them to a cooling rack.

For the glaze:

• Bring the coconut milk to boiling point. Turn off the heat and add the broken chocolate pieces. Stir gently and pour the glaze over the cakes. Enjoy!