Combine everything but the fish in a large bowl. Adjust seasoning to taste. This salsa can be made ahead of time. I like the flavor better after it has sat for a bit. Refrigerate until ready to use. Allow the salsa to come back to room temperature before using. Grill fish and plate, and top with a generous amount of salsa.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/grilled-fish-with-mango-salsa/