Coconut Shrimp With Creamy Mango Dipping Sauce

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2 Large Ripe Mangoes, peeled and cut into 1-inch cubes

2/3 Cup Whipping Cream

1/4 Cup Fresh Mint, minced

2 Heaping Tablespoons Honey

2 Tablespoons Vinegar

Juice from 2 Limes

1 Teaspoon Chili Powder

2 lbs Medium-Sized Shrimp, shelled, deveined, washed and patted dry, but with tails attached

1 and 3/4 Cups Flour

1 and 1/4 Cups Seltzer Water, plus more as necessary

1 Cup Honey

2 Tablespoons Soy Sauce

3 Tablespoons Hot Chili Paste, also known as Sambal

2 Teaspoons Salt

1 Teaspoon Pepper

5 Cups Flaked Coconut

3 Quarts Vegetable Oil, for frying

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