What to do with a left over mango?

This throw together lunch was so good I didn't stop eating to take a picture-so you'll need to use your imagination. While rummaging around the fruit draw, I discovered a mango left over from our departing missionary dinner last week. I'm not sure whether the following inspiration was born of hunger or the mellow mood I've been in today (the kids went back to school this morning and Mark and I only have a few meetings this week, so it's my time to re-group.) or the beautiful mango, but it was delicious.
I pulled out the frying pan and grilled some fish (trying to eat healthy!) in olive oil lightly seasoned with an herbamare (an herbed season salt). Meanwhile I started cubing the mango and also some watermelon I had. (Flip the fish). Oranges are everywhere here-falling off the trees faster than we can eat them, so I squeezed half an orange over the fish and started chopping some cabbage (again with the healthy eating). When the fish was done, I set it aside and tossed some asparagus into the pan with a little more orange juice to deglaze the pan (and some water). While that was steam/sauteing, I chopped some cabbage and tossed it with the fruit. I added a splash of rice wine vinegar, 2 grinds of lemon pepper and a few dashes of tajin (with an accent over the i. It's Mexican fruit seasoning: ground peppers, salt and dehydrated lime juice.) The fish went on top of the fruit salad and the asparagus on the side.
This will be a repeat-I know my kids will love it. For a dinner, I'll beef up the salad a little with some baby spinach and almonds and add some couscous or quinoa on the side.
Aren't you glad spring is here?