Heat about 1 1/2 inches of Coconut Oil to 350 degrees in a heavy bottomed sauce pan, or deep fryer.
In a small bowl sift together the flour and curry powder, set aside.
In another bowl add the coconut milk (try to make this a tall bowl, so the shrimp can easily be dunked). Set aside.
In another bowl combine the sweetened coconut flakes and the panko bread crumbs, stir to combine.
To assemble shrimp, coat the raw shrimp with the curried flour, then dunk quickly into the coconut milk (letting any excess milk drip off), then place in the coconut & panko mixture to coat.
Set aside, and repeat with remaining shrimp.
Place the shrimp 2-3 at a time in the heated coconut oil until they turn a golden brown.
Remove from the oil and place on a paper towel lined plate. Repeat with remaining shrimp.
To make the sauce puree the ripe mango until smooth in either a food processor or blender. I used my immersion blender and placed the mango in a small bowl and pureed until smooth.
Stir in the sweet chili sauce, and serve chilled with the fried shrimp.