On a large cutting board chiffanade (slice very thinly around 1/4 inch) the de-stemmed kale leaves or just tear them into small bite sized pieces then toss into a large bowl.
Over the kale drizzle 2 T of the oil, citrus juice and salt. With your hands rub the kale for a few minutes until you notice that it is beginning to soften. This is what breaks down any toughness of the kale. I love to use baby kale as it is tender.
Cover bowl and set aside for a few hours or refrigerate overnight.
When ready to assemble, gently toss the mango, coconut, honey and nuts. Taste as you go, adding more olive oil, salt or lemon as you feel is needed- just don’t make it too oily.