Kids in Southeast Asia have enjoyed the magical mango for 5,000 years. Kids can make this vegan tropical treat for breakfast or anytime of day. Mangos are rich in vitamins A and C, beta carotene, and potassium. In a large bowl, kids can mix 1 ½ cups of organic whole wheat pastry flour, ¾ cup of organic sugar, 1 tsp baking soda, and ½ tsp sea salt. Preheat oven to 350 degrees. In a smaller bowl, whisk ¾ cup organic almond milk, ½ cup canola oil, 1 tsp pure vanilla extract and pour into the dry mixture. Kids can cut down the widest center line of the mango along the long flat seed. Chop half a ripe organic mango, without the skin, and half a ripe banana. Add the fruit and ½ cup of organic shredded coconut and stir enough to mix. Bake for 25 minutes in a 12 cupcake pan lined with cupcake papers. Serve with a tropical fruit salad, including the other half mango, half banana, shredded coconut and ¼ cup chopped pineapple.