Preheat the oven to 350 F. Grease a 9x5-inch loaf pan with coconut oil or line 8 cups of a 12-cups muffin tin with paper liners and set aside.
In a pot set over medium heat combine the mango, 1/3 cup brown sugar and 1/4 cup water. Cook until mango has softened and sugar has dissolved.
Meanwhile combine remaining sugar, flour, shaved coconut, cinnamon and baking soda. Whisk to combine.
Add the cooked mango with its liquid, applesauce, coconut oil, walnuts and vanilla. Stir until all ingredients are fully incorporated.
Fill the loaf pan or muffin cups. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.