Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.
Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.