For the pickled Calypso® mango, cut the mango cheeks from the stones. Using a large spoon, remove the mango fruit from the cheeks and slice the fruit crossways. Combine the sugar, vinegar and salt and chilli flakes in a large saucepan. Stir over medium heat until the sugar is dissolved. Bring to boil, boil gently without stirring for 3 minutes. Add the mango, simmer gently for 1 minute then remove from the heat. Transfer to a bowl, cover and refrigerate 4 hours or until chilled.
Place a large serving platter or 4 plates in the freezer for 15 minutes to chill. Combine all the dressing ingredients in a jug. Whisk until well combined.
Just before serving, arrange the salmon on the chilled serving platter or plates in a single layer. Spoon over half the dressing. Cover and stand for 2-3 minutes to partially cook the salmon. Top with chilli, onion and the avocado.
Remove the mango from the pickling liquid. Spoon the mango over the salmon. Spoon over the remaining dressing. Top with coriander, serve with corn chips.
TipYou can use firm green or ripe Calypso Mangoes when pickling. If you have time, make this 1-2 days ahead.
TipThe pickled mango will keep 6 months in the fridge.
TipYou can use sashimi grade skinless King Fish instead of Salmon