Boil spaghetti in plenty of salted water until al dente and drain.
Meanwhile, peel mango, cut flesh from core and julienne. Peel and slice onion. Rinse turkey with cold water, pat dry with paper towels, remove fat and tendons and season with salt.
Heat 1 tablespoon oil in a nonstick pan and cook turkey on both sides until golden. Remove and keep warm, wrapped in aluminum foil.
Add remaining oil to pan and cook onion until soft. Add mango and cook until they have browned.
Add pasta to pan. Cook for 1 minute and season with salt, cayenne and coriander.
Plate mango spaghetti on 2 plates and top with turkey. Serve garnished with cilantro.