You probably don't need to worry, but I'd add a little lemon juice anyway.
E450 reacts with baking soda (technically E450 can describe a few related compounds, of which only some are used as raising agents.
So the raising isn't wholly reliant on acidity from the fruit. However it's possible that there isn't enough pyrophosphate to fully react with the baking soda. You need around 3× as E450 much compared to E500 by mass to complete the reaction depending which exact compositions are used, and all you know from the ingredients list sequence is that there's more E450 than E500.
You're right that mango isn't as acidic as apple and a large apple (assumed to be 150g) would have very roughly 1.5g of malic acid, which we might want to replace Within the accuracy we've got here, malic acid and citric acid require the same mass to react completely with baking soda. A teaspoon of lemon juice has about 0.25g of citric acid, but I'm not going to suggest you add 6tsp of lemon juice to the mix, partly because mango definitely contains some acid (mostly malic)of its own. Unfortunately I don't have access to the right journal papers to find out how much; anyway it reduces as the mango ripens and you don't know how ripe your frozen mango is. Besides, chopped apple won't release anywhere near all of it acid to the mix.
I suggest that it would do no harm to add a teaspoon or two of lemon juice. It might even improve the flavour as mango tends to be sweeter than apple meaning the cake could end up too sweet otherwise.