Dice the fresh mango into small, uniform cubes and finely chop the fresh cilantro.
In a medium mixing bowl, whisk together the whole eggs, egg whites, Greek yogurt, sea salt, and black pepper until the mixture is completely smooth and slightly frothy.
Place a non-stick skillet over medium-low heat and add the ghee, swirling the pan to ensure the surface is evenly coated.
Pour the egg mixture into the heated skillet and allow it to sit undisturbed for about 30 seconds until the edges begin to set.
Using a silicone spatula, gently push the cooked eggs from the outer edges toward the center, creating large, soft curds.
Continue to cook slowly, stirring occasionally with a folding motion, until the eggs are mostly set but still appear slightly moist and glistening.
Remove the skillet from the heat immediately to prevent overcooking and gently fold in half of the diced mango and cilantro.
Transfer the scramble to a plate and garnish with the remaining mango, cilantro, and a sprinkle of hemp hearts for added texture and nutrition.