In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.
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