The peach salsa atop fish on Cooking Light's cover a few months ago inspired me to try a mango variety on my favorite fish, salmon. It adds a refreshing, flavorful spin to moist, flavorful grilled salmon, which I seasoned with lemon pepper. Both times I've served it on fish there haven't been leftovers, but a friend more than pleased her soon-to-be inlaws by serving it with tortilla chips.
All measurements are guesstimates. I suggest just playing with amounts as you go; it's hard to mess up.
3 mangos, chopped
1/2 cup red onion, chopped
1/3 fresh cilantro, chopped
1 lime, squeezed
salt and pepper
Stir together all ingredients. Refrigerate to let flavors meld for a few hours before serving.