Preheat the oven to 425 degrees F. Place the salmon in a parchment paper-lined baking dish. Drizzle with the oil and 2 Tbsp. of the lime juice; season with salt and pepper. Make the sauce by whisking together the remaining lime juice, coconut milk, cornstarch, curry powder, brown sugar and soy sauce in a small pot. Mix in the mango. Bake the salmon 12 to 14 minutes, or until just cooked through. While the salmon cooks, bring the sauce to a gentle simmer over medium heat. Simmer 5 minutes, and then season with salt. Mix in the cilantro and reserve on low heat.
When the salmon is cooked, divide among plates and top with a generous amount of the sauce.