Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat. Season the tilapia with a pinch of salt, pepper and chili flakes and cook for 1-2 mins each side or until opaque.
In a small bowl, whisk the lime juice, honey, ginger, red pepper, ¼ cup olive oil and salt and pepper to taste.
Pour the dressing over the leaves and gently toss in the mango, onion and place cooked tilapia fillets on top.