For the mango dressing, peel and dice the mango. Combine the remaining ingredients in a bowl, season and whisk to combine. Add the mango and set aside for 15 minutes.
Heat a large frying pan over medium-high heat. Brush both sides of the haloumi with oil and cook in batches, for 2-3 minutes each side until golden. Remove to a plate.
Peel and slice the mangoes. Scatter the spinach leaves, mint and pine nuts over a large platter. Top with mango and haloumi. Spoon over the dressing and toss gently. Serve.