Combine mango, cilantro, cucumber, onion, 2 tablespoons MAGGI® seasoning, 2 tablespoons Worcestershire sauce and lemon juice in a bowl; refrigerate.
Mix remaining 4 tablespoons MAGGI® seasoning, remaining 4 tablespoons Worcestershire sauce and garlic in a shallow dish; add fish and turn to coat both sides. Refrigerate for 25 minutes. Dip fish in cornstarch, and then dip in beaten eggs. Dip in corn flakes, making sure to coat both sides.
Heat oil in medium skillet; fry fish fillets, turning to cook on both sides, until lightly browned. Drain on paper towels. Serve with mango salad.