Preheat the oven to 350 F (180 C) and position the rack in the center.
Line 12 muffin tin cups with paper liners.
Place the muffin tin on a baking sheet.

Beat the eggs and oil together.

In a large bowl, combine the flour, sugars, baking powder, baking soda, spices, and salt.

Pour the wet ingredients over the dry ingredients and mix with a spatula. The batter will be very thick.

Fold in the mango, raisins, and zest.
Fill the paper liners with the preparation and smooth the top.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
Frost with cream cheese frosting and top with a raspberry.

Beat the cream cheese and butter until smooth, then add the remaining ingredients and continue beating.