Preheat oven to 375 degrees. Grease and flour a bundt cake pan, set aside.

In a large bowl, sift together the flour, baking soda, and salt, then set aside.

In a large mixing bowl, cream the sugar and butter until light and fluffy, around 5 minutes. Add the eggs, one at time, mixing thoroughly before each addition. Stir in the almond milk.

Alternate adding the flour mixture and yogurt, stirring until just combined each time.

Add the peaches and mango and stir gently to combine. Pour the mixture into the bundt cake pan, then place in the oven.

Reduce heat to 325 degrees and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for at least 20 minutes before removing from the pan, then allow to cool completely on a wire rack.

Add the peaches and water to a blender and pulse until smooth. Slowly add the mixture to the powdered sugar, in a small bowl, until it reaches a desired consistency. Drizzle over cake, and enjoy!