In a blender, combine mayonnaise, diced ripe mango, honey, sriracha, curry powder, salt, lemon juice, and cilantro. Blend until smooth and creamy, about 30 seconds. Let the sauce sit at room temperature while you prepare the jumbo coconut shrimp.

Pat the peeled and deveined shrimp dry with paper towels. In a mixing bowl, combine the shrimp with garlic powder, lime zest, salt, and a pinch of pepper. Toss gently to coat.

Create a breading station with three shallow dishes: beaten eggs in the first, panko breadcrumbs in the second, and shredded unsweetened coconut in the third.

Dip each shrimp in the beaten egg, roll in panko breadcrumbs, then return to the egg and press into the coconut mixture to coat. Place on a clean plate.

In a skillet, heat enough oil to cover the bottom, about ¼ inch deep, over medium-high heat until it reaches 350°F to 375°F.

Fry the breaded shrimp in batches for about 2 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Serve hot on a platter with the mango dipping sauce on the side.