In a food processor or blender, puree the mango for the chia jam until smooth. Mix with the lime juice, zest and chia and place in the fridge overnight.
Preheat oven to 350 F. Prepare 2 x 24 mini muffin tins or 12 large muffin tins (with cupcake liners).
To a large bowl, mix together the flour, freeze dried mango powder, cinnamon, baking soda, and salt.
In another bowl, mix together the mashed banana, coconut oil, mango puree, vanilla, coconut milk and flax eggs. Mix the wet into the dry.
Fill ¾ of the way up in the large muffin tins or pretty well to the top of the minis.
Bake for 20 minutes for minis, and 30 minutes for regular size.
Allow to cool on a cooling rack.
Transfer the mango chia jam to a piping bag with a very small star tip. Insert the tip into the centre of the muffin and add a small amount of jam.
Whip the coconut cream, or dairy whipping cream until fluffy, then add in vanilla. If using aquafaba, whip the chickpea liquid with the cream of tartar until very fluffy, then add in the vanilla. You can add sugar, if you don't mind added sugar in this recipe, which will obviously make the icing have sweetness and flavour, and make it stable enough that it will hold.
Whatever topping you choose, pipe onto the tops of the muffins. Top with a sprinkle of the powdered freeze-dried mango and raspberries. Enjoy!