Place paddles over open grill and cook until just soft. Set aside.
Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.
Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.
Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.
Recipe courtesy of Mary Nearn; The Boulders Resort