Before starting, wash and dry all produce.Heat Guide for Step 5: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium, 1 tsp (2 tsp) spicy and 1 1/2 tsp (3 tsp) extra-spicy! Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on peanuts so they don't burn!)Transfer to a plate.

Thinly slice radishes.Add half the vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add radishes, then toss to coat.

Peel, pit, then cut mango into 1/2-inch pieces. (TIP: Don't worry if mango is a little under-ripened; this recipe works great either way!)Peel, then mince or grate ginger.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Heat the same pan (from step 1) over medium-high.When hot, add pork and half the honey to the dry pan. Cook, breaking up pork into smaller pieces, until lightly charred and cooked through, 4-5 min.** Add half the soy sauce, 1 tbsp (2 tbsp) ginger and chilis. (NOTE: Reference heat guide.) Season with salt and pepper. Cook, stirring often, until fragrant, 1 min.

While pork cooks, add peanut butter and 1 tbsp (2 tbsp) warm water to a small bowl. Whisk until smooth.Add remaining honey, remaining soy sauce and remaining vinegar. Season with salt and pepper, then whisk to combine.

Add spring mix and mango to the bowl with marinated radishes, then toss to coat.Divide salad between plates. Top with pork mixture.Drizzle peanut sauce over pork. Sprinkle peanuts over top.Sprinkle with any remaining chilies, if desired.