Preheat the oven to 350°F.

Grease the sides and base of a 9 inch cake tin. Then, line the base with parchment paper.

Peel the skin off the mango. Then, roughly chop the mango flesh off and add it to a blender or food processor.

If your coconut oil is solid, then add it to a microwave-safe dish and microwave it for 15-20 seconds or until melted. Then pour the melted coconut oil into the blender or food processor.

Add the monkfruit sweetener, cardamom, turmeric, almond meal, and baking powder to the blender/food processor as well. Crack the eggshells and add the egg yolks and egg whites to the blender and blend until this mixture is smooth and free of any visible lumps - usually takes about 10-20 seconds.

Using a spatula, scoop the mango cake batter into the prepared cake pan and smooth the top.

Place this mango cake batter in the preheated oven and bake for 30 minutes or until golden brown.

Remove from the oven. Use a toothpick inserted into the center of the cake to check for doneness. Then, place the cake pan on a wire rack and let it cool for at least 30 minutes.

Serve this easy mango cake topped with coconut whipped topping and chopped fresh mangoes.