In a medium size bowl, add ice water, flour and egg. Whisk together. Add the mango and mix together. Set aside for a moment.
To both sides of the shrimp, add salt and pepper. Lightly sprinkle cornstarch on both sides of the shrimp.
Heat a large skillet on medium heat and add canola oil. Drop a tiny bit of flour in the oil and when it bubbles, dip the shrimp in the batter and carefully add the shrimp to the pan (about 4 or 5 shrimp). Cook in small batches so not to overcrowd the pan.
When the bottom sides of the shrimp turn a golden color, using tongs carefully turn them over to the other side. If the oil starts to get too hot, turn the heat down right away.
When both sides of the shrimp are a golden color and the shrimp are thoroughly cooked, transfer them to a paper towel-lined plate. Repeat the process with the remaining shrimp.
Stir the mango and orange honey sauce. Dip the shrimp and candied walnuts into the sauce. Coat all sides of the shrimp and walnuts.
Serve the shrimp and walnuts right away over warm rice and garnish with small strips of orange peel and diced green onions.