1Heat oven to 375°F. Place paper baking cup in each of 18 regular-size muffin cups.
2In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed just until mango is incorporated, about 1 minute. Divide batter evenly among muffin cups, filling each about 2/3 full.
3Bake 25 to 30 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool completely.
4In small bowl, mix frosting and ginger until blended. Frost cupcakes. Sprinkle with coconut.