• 2 cloves garlic
• 3 very ripe mangoes , cut into chunks
• 1 tablespoon grated lime zest
• 1/4 cup fresh lime juice
• 1/4 cup cider vinegar
• 1 tablespoon Tabasco sauce
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• 3/4 cup coarsely chopped mint (about 1 bunch)

• 1 1/2 cups white rice flour
• 1 1/2 cups all-purpose flour
• 4 teaspoons kosher salt
• 2 1/2 cups cold club soda or seltzer water , plus more as necessary
• 2 pounds large shrimp , shelled and deveined
• 4 cups shredded unsweetened coconut
• 3 quarts vegetable or canola oil

To make dip: In a food processor with knife blade attached, mince garlic. Add mangoes, lime zest, lime juice, vinegar, Tabasco sauce, salt and pepper. Process until very smooth. Add mint and pulse once or twice, just to combine. Pour into a bowl and cover; refrigerate until serving.

To make shrimp: Line 2 cookie sheets with waxed paper or plastic wrap. In a large bowl, whisk rice flour, all-purpose flour and salt to combine. Add club soda and whisk until smooth. Mixture should have consistency of pancake batter; add more club soda if necessary. Spread coconut on a plate. Pat shrimp dry with paper towels; add to batter and toss to coat. Remove shrimp from batter one at a time, letting excess drip off. Dredge in coconut. Place on prepared cookie sheets. Cover with plastic wrap and refrigerate while oil heats, or up to 4 hours.

Pour oil into an 8-quart heavy-bottom pot. Heat over medium-low heat until temperature reaches 350° on a deep-fat thermometer. Carefully drop shrimp into oil, about 8 at a time and fry until golden brown and just cooked through, 1 1/2 to 2 minutes. With a slotted spoon, remove to paper towels, skimming coconut from oil between batches. Serve hot with dip.