Combine the diced mango, lime juice, ginger, and ¼ teaspoon salt in a blender.
Blend until the mixture is smooth.
Transfer the mixture to a small bowl.
Chop the remaining mango into small cubes.
Stir the cubed mango, mint, and jalapeno into the blended mixture.
Add a bit of water to adjust the consistency if needed.
For the Shrimp:
Spread the cornstarch on a piece of wax paper.
Beat the eggs in a large shallow bowl.
Mix the coconut flakes, panko breadcrumbs, and remaining ¾ teaspoon salt on another piece of wax paper.
Coat each shrimp in the cornstarch, shaking off any excess.
Dip each shrimp into the beaten eggs, allowing any extra to drip off.
Press each shrimp into the coconut mixture, making sure both sides are well coated.
Arrange the coated shrimp on a wire rack placed over a baking sheet.
Lightly spray the shrimp with nonstick spray.
Preheat a 6- to 8-quart air fryer to 390°F or 400°F for 3 minutes, based on the air fryer settings.
Lightly spray the fryer basket with nonstick spray.
Place 9 shrimp in a single layer in the basket.
Air fry the shrimp until they are golden and crispy, about 5–6 minutes.
Move the cooked shrimp to a plate and cover them loosely with foil to keep warm.
Repeat steps 11-13 to cook the remaining shrimp.
Serve the shrimp with the mango dipping sauce and lime wedges.
Notes
Serving Size: 3 shrimp and 2½ tablespoons mango sauce3 Points (2022/2024 Plan)MyWW Points: 3 Blue Plan and 5 Green Plan3 WW Freestyle Points and 5 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.