Before starting, wash and dry all produce.Heat Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium,1 tsp spicy and 1 1/2 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 sugar and 1 tbsp oil (dbl both for 4 ppl) 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 the mango is a little under-ripened; this recipe works great either way!)Peel, then mince or grate ginger.Roughly chop cilantro.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Add peanut butter and 1 tbsp warm water (dbl for 4 ppl) to a small bowl. Whisk until smooth.Add half the honey, half the soy sauce and remaining vinegar. Season with salt and pepper, then whisk to combine.

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

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