In some Swahili restaurants it is customary to serve mango sauce with grilled fish.
The most gourmet recipes call for a ‘noble’ fish such as red snapper, but white snapper or ‘kolekole’ (more flavourful but also more slimy) will also do. If you prefer, you can also bake it in the oven.
Here is the Swahili recipe for fish with mango.
Ingredients for 2 people
One 1.2 kg red or white snapper
Salt and pepper to taste
Half a ripe mango
Coriander (or parsley if you prefer)
Fresh ginger (one teaspoon)
Chilli pepper (a pinch)
Lime (one tablespoon)
Make 3 cuts on each side of the fish to cook it evenly. Brush with olive oil, then place on a medium-hot grill and cook for 15-20 minutes, brushing occasionally and turning only once. 
Alternatively, you can bake the fish in the oven on a grill placed on a baking tray. Place in the oven at 180°C, 7-10 cm from the heating element, and cook for about 10-15 minutes on each side. Check with a fork to see if it is cooked through.
For the sauce: peel the mango, separate the flesh from the stone and transfer it to the blender. Roughly chop the coriander leaves, grate the ginger and finely chop the chilli pepper. Transfer everything to the blender and add the lime juice, mixing until you obtain a uniform purée.
When the fish is ready, spread the sauce on it and serve.
It is usually accompanied by boiled potatoes, also dipped in the sauce, or with spinach (mchicha) and coconut.