Mix together the first seven ingredients (through lemon juice). Using about 1/3 cup mixture at a time, shape into 12 fish-shaped patties; refrigerate at least 10 min.
Heat oil in a large nonstick skillet over medium heat.
Add patties to skillet and cook 6 minutes until golden, flipping halfway through cooking to brown both sides. Work in batches if necessary, adding more oil if needed.
Place asparagus in a microwave-safe dish with 3 tablespoons of water. Cook on high for 5-7 minutes until desired doneness is reached.
Serve salmon cakes with asparagus and mango on the side.