If using whole kale leaves, pull the leaves off of the thick stems and then layer the leaves flat on a cutting board. Using a chef's knife, cut thin strips of kale and place them in a 4-quart mixing bowl. You should have about 12 cups. Carefully cut the mango in half using a 5-inch utility knife or a special mango cutter. Remove the peel and cut the mango into ½-inch cubes. Add the mango to the kale. If using the candied ginger, carefully cut the chunks into slices and then into thin sticks using a paring knife. Add to the kale mixture. Add the toasted almonds and then refrigerate the salad until ready to serve. To make the dressing, place the mayonnaise in a 1-quart mixing bowl. Using a bar whisk, whisk the mayonnaise until it is smooth. Add the remaining ingredients and whisk until smooth again. Refrigerate until ready to use. To serve, toss the salad with enough dressing to coat all of the ingredients, but not make it soupy.