In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in chutney, soy sauce and garam marsala; heat through. Add salad mix (reserve packets for later use); cook and stir until slightly wilted, about 5 minutes.
Combine coconut milk and dressing packet until smooth. Spoon beef mixture into lettuce leaves; sprinkle with contents from toppings packet. Drizzle with coconut milk mixture and top with mango.