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Cut kani sticks into 2-3 inch lengths, and chop roughly into ¼-½ inch by 2-3 inch pieces (matchstick size).
Peel carrot, deseed cucumber, and peel and pit mango. Slice all into thin matchsticks, 3-4 inches long and place in medium-sized bowl.
In a small mixing bowl, combine mayonnaise, sriracha, soy sauce, vinegar, salt and pepper. Mix well with a whisk or fork until smooth.
Top bowl of kani, carrot, cucumber, and mango with the spicy mayo dressing and toss well. Serve on salad plates cool or at room temperature.