In a bowl, combine yogurt, mango puree, honey and cilantro and mix well to make Mango Yogurt Dip. Refrigerate until ready to serve. In a small mixing bowl, whisk together eggs, ginger and garlic. On a plate, combine flour and coconut. Dip clean shrimp in egg batter and dredge in coconut and flour mixture to coat. Deep fry for approximately 3 minutes, until golden brown. Remove from oil and allow to dry on paper towels. Serve with Mango Yogurt Dip.