In a food processor combine shredded coconut, pumpkin seeds, sugar, salt and mango. Pulse several times to break up the pumpkin seeds. Add powdered egg and pulse several more times to mix.
With the food processor on low, slowly add brown rice syrup and coconut oil. Pour mixture out into a large mixing bowl. Add pomegranate seeds and mix well.
Press mixture firmly into a 8x8 pan. Place in freezer for 30 minutes to set.
Once mixture has been chilled it will be easier to remove from pan. Remove from pan and transfer to cutting board. Cut into ½ inch pieces.