In a small food processor, pulse the jalapeno, garlic, shallot, ginger, and cilantro until finely chopped. Add to medium mixing bowl and toss together with the mango, lime juice, 1 teaspoon honey, and 1/2 teaspoon salt. Set aside.

In a small mixing bowl, whisk together the mayo, curry, remaining honey, and 1/4 teaspoon salt.

Heat a charcoal grill or indoor grill pan to high. Grill the hot dog buns until golden brown, about 1 to 2 minutes. Grill the hot dogs until nicely charred, about 5 minutes total.

To serve, place each dog in a bun, slather with curry mayo and top with a few tablespoons of mango relish.