Cut the octopus into small bite size pieces and marinate in the mixture of lime juice, one red chilli, fish sauce, maple syrup, coriander, one clove of garlic and finely shredded lime leaf for 1-2 hours. Drain the octupus reserving the marinade.
Heat the grill top very hot and chargrill the octupus turning regularly for five minutes.
Mix together - one large mango, one red chilli chopped, spanish onion, fresh mint, juice of one lime and the peanuts. Arrange salad greens on the plates and top with the octopus. Add the mango mixture and drizzle the marinade over the top. Serve immediately.