For the mango coconut cake, separate the eggs and beat the egg whites until stiff. Beat yolks, sugar until creamy, add coconut milk, coconut oil, baking powder and flour.
Drain mango well, cut coarsely and mix in well. Gently fold in the snow.
Pour the batter into a greased and floured loaf pan (1/2 l). Bake at 180 °C top/bottom heat for approx. 45 minutes. Let the cake cool and remove from the pan.
For the glaze, mix mango juice and powdered sugar until smooth. Lightly coat the cooled mango coconut cake with the glaze and sprinkle with some coconut oil.