Knockout Coconut Shrimp with Spicy Mango Sauce

Ingredients

• 1 cup mango puree or nectar
• 1 tablespoon chili paste
• 1 tablespoon chopped fresh cilantro
• Pinch of kosher salt
• Juice of 2 limes (about 1/4 cup)
• Canola oil, for deep-frying
• 1 cup all-purpose flour
• 1 cup packed sweetened coconut flakes
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• Kosher salt and freshly ground black pepper
• 1/2 cup sweetened cream of coconut, warm
• 1 teaspoon hot sauce, such as Calypso
• 2 eggs
• 1 pound extra-jumbo shrimp (16/20 count), cleaned, deveined and butterflied

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