Peconic,
You may like your fruit cold like that but that is not making a fruit salsa.
A fruit salsa you need to leave out so the flavors "meld".
That's a word that means, sort of cooking together in room temp.
Mango salsa is great on fish. I make it with diced mango (not so ripe), red onions, jalapeno, cilantro, lime and a bit of water. Let it sit out for an hour. It's like a fruit pico de gallo.
Fish like that I wrap in foil with a splash of white wine, olive oil, Olives from greece, lemons etc. Wrap tightly and put in 300 oven for 15 minutes. Perfect.
Serve with mango salsa or pico whatever.
My husband also likes capers on the fish in the foil.
Cheers
irina