Our favourite is a mango salad/salsa served as a side dish.
I use one slightly under ripe mango cut into thin julienne strips plus the following in roughly similar amounts and size of pieces, red and orange sweet peppers, raw carrot, and red onion, mix well then add lemon or lime juice, salt, freshly ground black pepper, sugar, garlic granules and chilli flakes and lots of fresh coriander leaves roughly cut up. I sometimes add long strips of spring onions and reduce the red onion. Stir well, addingadding1 more lemon/lime juice so that it is wet then leave for as long as you can. Stir then taste. At this point you might want to add more sugar or salt and more chilli if there are no children to cater for. Ideally leave overnight in the fridge but it can be eaten straight away. Any left can be chopped smaller and used the next day as a salsa with wraps or sandwiches.