Preheat the oven to 350 degrees.
Place wonton skins on a cutting board and brush lightly with oil. Press each into a miniature muffin tin, oiled side down. Bake until wonton crisps are golden brown, about 8-10 minutes. Allow to cool for 5 minutes in the tin, then set aside and repeat. (The crisps can be made up to two weeks in advance.
Cut each shrimp into 4-5 pieces–small enough to fit in the crisps–and peel and dice the mango into same-sized pieces.
In a food processor (if you do not have one, minced finely and combine in a bowl), combine the mayo, mustard, ginger, lime juice, siracha, honey, and salt. Pulse to combine. (This can be made up to a week in advance too.)
When you're ready to serve, toss together the shrimp, mango, ginger dressing, and cilantro. Spoon into the crisps and serve immediately.