Chicken, Shrimp & Mango Salad

1 small ripe mango (about 12 ounces), diced (see Tip) and divided

1 1/2 teaspoons freshly grated lime zest

2 1/2 tablespoons lime juice

1 tablespoon extra-virgin olive oil

1 tablespoon dark rum

1/2 small jalapeño pepper, seeded and finely chopped

1 1/2 teaspoons chopped fresh mint

1 clove garlic, peeled

1/2 teaspoon salt

4 cups fresh spinach, trimmed, washed and cut into 1/2-inch strips

8 ounces small shrimp, cooked, deveined and halved lengthwise