Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In another bowl, whisk together the egg, milk, vegetable oil, and mango puree.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the shredded coconut.

Spoon the batter into a greased muffin tin.

Bake for 20 minutes or until a toothpick comes out clean.

Allow to cool before serving.