Preheat oven to 375°F. Spray muffin tin with non-stick spray. Mix together flour, baking powder, salt, nutmeg and baking soda. Set aside. In a small bowl, whisk together half and half and buttermilk. Set aside. Beat butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes. Beat in both eggs one at a time. Add dry ingredients alternately with the half and half/buttermilk mixture. Add diced mango and gently fold in to blend. Fill the prepared muffin pan wells. Bake until muffins are lightly golden and firm to the touch, about 15 to 20 minutes. Let cool in the pan for 5 minutes. Transfer the muffins to a wire rack set over a baking sheet. Prepare a glaze using 1 cup confectioner's sugar and 2-3 tablespoons milk, adding a little at a time to get the consistency you want. Pour over top of partially cooled muffins or dip the whole muffin, then let set.
Nutritional analysis per serving: Calories 338; Protein 5 g; Carbohydrates 52 g; Fat 13 g; 20% Calories from Fat; Cholesterol 63 mg; Sodium 298 mg; Potassium 123 mg; Fiber 1 g