Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a mixing bowl, sift together flour, baking powder, baking soda, and salt.

In another bowl, whisk together vegetable oil, granulated sugar, sour cream, eggs, and vanilla extract until smooth.

Gently fold the dry ingredients into the wet mixture until nearly combined.

Add chopped mango to the batter and fold in gently.

Divide the batter evenly among muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes until a toothpick comes out clean.

Allow muffins to cool in the pan for 5 minutes, then move to a wire rack.

Prepare the glaze by whisking together passion fruit juice and confectioners' sugar.

Drizzle the glaze over cooled muffins before serving.