Heat 1 teaspoon of dende oil in a large pot or dutch oven over medium heat. Add the arborio rice and cook until the rice starts to become translucent (about 2-3 minutes).
Add the white wine and cook until it is absorbed, stirring constantly. Add 1 ½ cups of the chicken broth, ½ cup at a time, stirring until fully absorbed before adding the next half cup.
Add the coconut milk, ½ a cup at a time, and stir until fully absorbed. Add the remaining chicken broth, half a cup at a time, until almost fully absorbed. At this point, there should be some liquid left in the rice. We want it to be just slightly soupy.
Remove from heat and add the parmesan cheese. Add additional salt to taste if necessary.
While the rice is cooking, heat 1 teaspoon of dende oil in a skillet over medium high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and cooked through. Be careful not to overcook.
Serve the risotto with the shrimp, diced mango, and a drizzle of chimichurri sauce.