Preheat the oven to 180°C.
Line a muffin tray or moulds with paper cups.
Sieve flour, salt, baking powder, soda bicarbonate and cardamom powder together into a bowl. Mix in the coconut and chopped almonds.
In another bowl, add mango puree, oil, milk, sugar and vinegar.
Whisk the mixture for a few minutes.
Add flour mixture to the liquid mixture. Mix till the flour becomes wet. Don't over mix.
Add chopped mango and mix gently.
Spoon the batter into the prepared moulds or tray. Fill each one ¾ of the way with the batter.
Bake for 20 -25 minutes or till done. Insert a toothpick, skewer or knife into the middle of a muffin. If it comes out clean, they are done.
Remove them from the oven and let the muffins cool for five minutes in the tray or moulds.
Remove the muffins from the tray or moulds and let them cool on a wire rack.
Serve as a tea time snack or as dessert with some vanilla ice cream.