Remove the salted eggs from the freezer and let them sit for 2-3 minutes to slightly soften for easier grating. Using a box grater, grate half of one salted egg directly over your serving platter, creating an even layer across the bottom. This acts as a flavorful seasoning base for the greens.

Arrange the watercress over the grated salted egg, spreading it evenly to create a lush green foundation. The watercress will absorb some of the egg's saltiness, balancing its natural peppery flavor.

Artfully arrange the julienned green mango and cherry tomato pieces over the watercress. Try to distribute colors evenly for visual appeal, mixing the bright orange mango strips with the red and yellow tomatoes.

Scatter the pickled onions throughout the salad, ensuring they're evenly distributed. Their tangy flavor will provide bright notes throughout each bite.

Sprinkle the chopped chives over the entire salad, then grate the remaining salted egg on top as a finishing touch. This final layer adds richness and visual appeal.

In a small bowl, whisk together the mayonnaise, bagoong, calamansi juice, coconut vinegar, and maple syrup until smooth and well combined. The mixture should be creamy but pourable.

Fold in the finely chopped chives to the dressing, then taste and adjust seasoning if needed. Transfer the dressing to a small serving bowl or squeeze bottle for easy drizzling.

Serve the salad immediately with the dressing on the side, allowing guests to add as much or as little as they prefer. The salad is best enjoyed fresh to maintain the crispness of the mango and watercress.