1. For sauce, place mango fruit in a blender. Add lime juice, honey, ginger, and curry powder. Cover and blend until smooth; set aside.
2. In a heavy 3-qt. saucepan or deep-fat fryer, heat 2 to 3 inches of oil to 325°F over medium heat.
3. Peel and devein shrimp, leaving tails intact. Rinse and pat dry with paper towels.
4. In a small shallow dish, place egg whites. In a second shallow dish, combine coconut, cornstarch, sugar, and salt. Dip each shrimp into egg whites, then coat with coconut mixture.
5. Using a slotted spoon, carefully add shrimp in batches to hot oil. Fry 2 minutes or until shrimp are opaque and coconut is golden.
6. Use a spoon to transfer shrimp to paper towels to drain. Sprinkle with crushed red pepper.
7. Serve shrimp with mango sauce and lime wedges.

Each serving contains: 185 calories, 9 g fat, 4 g saturated fat, 0 g trans fat, 71 mg cholesterol, 422 mg sodium, 18 g carbohydrates, 2 g fiber, 13 g sugar, 9 g protein. Daily values: 13% vitamin A, 24% vitamin C, 3% calcium, 3% iron.