To make mayonnaise, cut, peel and chop the mango. Process or blend until smooth. Transfer to a bowl. Stir in mayonnaise, coriander and season. Refrigerate, covered, until ready to serve.
Combine flour and seasoning in a shallow dish. Coat both sides of the fish, 1 piece at a time shaking off excess. Heat oil in a large, non-stick frying pan over medium-high heat. Cook, the fish in batches for 3 minutes on each side, or until cooked through.
Combine lime juice and 1/3 cup of the mayonnaise in a large bowl. Add the cabbage, Qukes® and shallots. Cut cheeks off mango. Using a large spoon, scoop the flesh from cheeks. Thinly slice mango and add to the cabbage. Toss gently to coat.
To serve, spread bases of rolls each with 1 tablespoon of mayonnaise. Top with fish and slaw. Replace tops. Serve with remaining mayonnaise.