In a large bowl, whisk together yogurt, oil, curry powder, garlic, ginger, paprika, turmeric, and salt. Add shrimp, toss to coat, cover and refrigerate for 4-6 hours.
Preheat broiler and Line a baking sheet with foil.
Remove shrimp from marinade, allowing excess to drip off, and place on baking sheet. Bake until cooked through and starting to brown, 8 minutes.
Place shrimp on tortillas and top with mango and cilantro. If desired, served with lime wedges and yogurt.