Portion the goat cheese. Use 2 teaspoons of goat cheese for each portion.

Roll each piece into a ball.

In a small bowl, whisk the egg yolks and whole eggs until well combined.

In a shallow bowl, stir together the breadcrumbs, salt, and pepper.

Dip each cheeseball into the egg and then roll in the breadcrumbs.

Dip the same ball back into the egg mixture and then re-roll in the breadcrumbs.

Place the ball on a parchment-lined baking sheet.

Repeat the process with the remaining balls.

Wrap the baking sheet with plastic wrap and freeze for 1 hour.

Meanwhile, make the sauce by whisking together all of the sauce ingredients. Set aside.

In a medium saucepan over medium-high heat, warm the oil until it begins to gently bubble (350 degrees on a thermometer).

Remove only as many cheese balls as you are going to fry in the first batch. Keep the remainder in the freezer.

Carefully lower a few of the cold cheeseballs into the oil.

Cook, flipping at least once, until they are golden brown – about 3-4 minutes.

Use a wire spider to remove the balls and drain them on a paper towel-lined plate.

Repeat the process with the remaining balls.

Plate the goat cheese balls and sprinkle with the Parmesan and parsley.

Serve with the mango sauce on the side.