In a blender, combine the ripe mango, coconut milk, honey, sesame oil, miso, minced ginger, lime juice, garlic, and a pinch of sea salt. Blend on high until the mixture is smooth and creamy, adding water gradually until you reach your desired consistency. Set the dressing aside, allowing the flavors to meld while you tackle the rest of the Thai Chopped Salad.

In a medium frying pan, heat enough neutral oil to cover the bottom over medium heat. Once shimmering but not smoking, carefully add the cut wonton strips in batches, frying them for about 20-30 seconds or until they turn golden and crispy. With a slotted spoon, transfer the crispy strips to a paper towel-lined plate, sprinkling them with sea salt while they're still hot.

Bring a saucepan of water to a boil and add the frozen edamame beans. Boil them for about 2 minutes until tender, then quickly drain and rinse under cold water to stop the cooking process.

In a large mixing bowl, toss together the mixed greens, shredded red cabbage, sugar or snap peas, sliced carrots, and diced red bell pepper. Gently fold in the warm edamame, along with additional diced ripe mango and orange segments.

Drizzle the prepared sweet sesame mango dressing over the assembled salad ingredients. Using a pair of tongs or salad servers, gently toss everything together until the colorful veggies and fruits are evenly coated in the dressing.

To complete your Thai Chopped Salad, top it with the crispy wonton strips and a sprinkle of toasted sesame seeds for added crunch and texture. If desired, add chopped fresh cilantro or mint.