Put the dried mango in a small bowl and cover it with warm water (If you're using deglet dates or if your medjool dates aren't soft, you should soak them too). Let it soak for 5 minutes. Drain the water and then put the mango between two paper towels and press it to absorb any excess liquid.
Put the roasted nuts into a food processor and pulse them into a course meal. Pour the chopped nuts into a bowl and set aside.
Add the soaked mango and the pitted medjool dates to the food processor. Blend until you have a thick, paste-like consistency. All the big chunks should be broken down. Add the nuts back into the processor along with the dried coconut and ½ tsp sea salt. Pulse until it forms into one big sticky ball.
Line a 9x9 baking dish with parchment paper and leave handles so you can easily remove the candy filling from the dish. Put the mixture into the center of the dish and then use your fingers to evenly press the dried fruit and nut filling into a ¼-inch thick layer. Cover and freeze for one hour.
Ten minutes before the filling is done setting in the freezer, melt the chocolate chips in a bowl over a double boiler or in the microwave.
Remove the dish from the freezer, and gently lift the parchment paper handles to easily remove the filling from the dish. Use a knife to evenly cut 1-inch strips, then cut the strips into 1-inch by 1-inch squares.
Use two forks to dip each square in the bowl of melted chocolate and then lay it flat on a parchment lined baking tray. Once you finish dipping all the squares, put the tray back into the freezer for 10 minutes. Lastly, use a fork to drizzle the remaining melted chocolate over the top of the candy and garnish with a sprinkle of flaked sea salt. Put the tray back into the freezer for 5 more minutes to set the drizzle.
Store the candy in an airtight container in the refrigerator for 5-7 days.