Preheat your oven to 350°F and fill 17 to 18 muffin cups with cupcake liners or grease well.
In the bowl of an electric mixer, cream softened cream cheese, sugar, and brown sugar together on medium speed until light and fluffy.
Add the eggs one at a time, beating after each addition and then the vanilla oil, and milk. Mix until blended together.
In a medium-sized bowl combine the flour, baking powder baking soda, cinnamon, ginger, and salt. Whisk to combine.
Add the flour mixture to the liquid mixture alternating after each addition.
Fold the mangos into the batter.
Fill muffin cups 3/4 full. Bake 17 to 18 minutes. Muffins are done when a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes and then turn the muffins out of the pan and onto a cooling rack to cool completely.
Combine the powdered sugar, vanilla bean paste, and milk one tablespoon at a time until the glaze is thin enough to drizzle. Using a fork or a whisk, apply the glaze to completely cool muffins.
Store in an air-tight container.
I use 1 whole egg and one egg yolk and 1 tsp of canola (or vegetable) oil. It will keep you muffin soft and tender. You can use two whole eggs and omit the oil if desired.The calories for each muffin are without the drizzle. If you used all of the glaze they would be 171 calories each but in my opinion that would be too much.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.