Instructions

1. Place 3/4 cup frozen mango chunks in a blender or food processor fitted with the blade attachment and let sit until thawed.
2. Cut 8 ounces fresh goat cheese into 12 portions (about 1 1/2 tablespoons each). Roll each portion between the palms of your hands (the warmth will help compress and smooth the cheese) to form a ball. Place in a single layer on a plate and freeze for about 30 minutes. Meanwhile, make the mango sauce.
3. Add 2 tablespoons rice vinegar or fresh lime juice, 1 teaspoon granulated sugar, 1 teaspoon whole-grain mustard, and 1/2 teaspoon of the kosher salt to the blender or food processor. Pulse until mostly smooth. Taste and season with more kosher salt as needed. Transfer to a serving bowl.
4. Place 2 large eggs and remaining 1/2 teaspoon kosher salt in a shallow bowl and whisk to combine. Place 1/3 cup all-purpose flour in a second shallow bowl. Place 2/3 cup plain dried fine breadcrumbs in a third shallow bowl.
5. Working with 1 goat cheese ball at a time, dip in the flour until evenly coated. Place in the egg mixture and turn to coat, letting the excess drip back into the bowl. Place in the breadcrumbs and roll to coat. Dip again in the egg mixture, then roll in the breadcrumbs once more. Return to the plate. Repeat with remaining goat cheese balls. Freeze while you heat the oil.
6. Fit a wire rack over a baking sheet. Heat 3 cups canola or vegetable oil in a medium saucepan over medium heat until 350ºF, about 5 minutes.
7. Fry batches of 4: Add the goat cheese balls to the hot oil and fry undisturbed for 1 minute. Stir gently and fry until evenly golden-brown, 1 to 2 minutes more. Using a slotted spoon, transfer to the rack. If any of the goat cheese balls burst, gently press the cheese back inside as needed.
8. Garnish with chopped fresh cilantro if desired. Serve with the mango sauce for dipping.