Cook the rice in oil until golden. Once ready, add a small piece of finely chopped onion and 1 clove of garlic, the finely chopped cilantro, and sauté briefly. Add salt, pepper, and 2 cups of water. Let it cook until the water has evaporated and the rice is tender.

Pico de gallo: Dice everything into very small cubes and add the lime juice, salt, and pepper to taste.

Chop

Dice the mango and add it.

Done! Place a bed of rice, then the fish fillets on top, and add the pico de gallo over them.