Ingredients

• 6 ounces whipped PHILADELPHIA Cream Cheese (room temp.)
• 1 large sweet ripe mango
• 1 canned pineapple ring
• 3 -4 tbsp. Sweet Thai Chili Sauce
• 2 cups medium, raw deveined shrimp
• 1/3 cup flour (season with salt and pepper)
• 2 large eggs
• 1 lemon, zested
• 1 cup Panko bread crumbs
• 1 cup sweetened flaked coconut
• 4 -5 cups vegetable oil for deep frying(enough for 2 in. deep oil)

Directions

1. Dice mango fruit into chunks; combine with pineapple ring and puree in blender until smooth. In a medium bowl combine 4 oz. PHILADELPHIA Cream Cheese and fruit puree. With a mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce; mix to combine and chill.
2. Rinse and pat dry shrimp. Pour flour in a deep bowl and season with 1/2 tsp salt and a few twist of ground pepper. In a separate deep bowl, combine 2 oz. PHILADELPHIA Cream Cheese, eggs, and lemon zest; mix until incorporated. In a third deep bowl mix together Panko crumbs and coconut.
3. Toss shrimp in flour; shaking off excess, dip in egg, then lightly press and cover entire shrimps in coconut mixture; set aside on large platter.
4. In a deep saucepan, heat 2 in. of oil to 350*. Fry shrimp, 4-5 at a time, for 1/2-1 minute or until golden brown. Place on a paper towel-lined plate and immediately sprinkle with sea salt to taste. Serve warm with chili mango Cream. Enjoy!