In a medium mixing bowl, combine the diced mango, finely diced red onion, minced jalapeño, chopped cilantro, fresh lime juice, and salt. Stir gently to combine. Taste and adjust seasoning or spice level as desired. Cover and set aside in the refrigerator to allow flavors to meld while you prepare the fish.

Set up a dredging station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk the eggs. In the third bowl, combine the panko breadcrumbs, sweetened shredded coconut, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder. Mix well to ensure the coconut and seasonings are evenly distributed.

Pat the fish fillets thoroughly dry with paper towels. One by one, dredge each fillet in the flour, shaking off any excess. Then dip it into the whisked egg, allowing excess to drip off. Finally, press the fillet firmly into the panko-coconut mixture, ensuring both sides are fully coated. Set the coated fillets aside on a plate.

Heat 2-3 tablespoons of olive oil or coconut oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place 2 fish fillets in the skillet, ensuring not to overcrowd. Cook for 3-5 minutes per side, or until the crust is golden brown and crispy, and the fish is opaque and cooked through. The exact cooking time will depend on the thickness of your fillets. Remove cooked fish to a plate lined with paper towels to drain any excess oil, and repeat with the remaining fillets.

Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper. Place coated fish fillets on the prepared baking sheet. Bake for 12-18 minutes, flipping halfway through, or until fish is golden brown and cooked through. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Preheat air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place 1-2 fish fillets in the basket in a single layer (do not overcrowd). Air fry for 10-14 minutes, flipping halfway through, or until golden brown and cooked through. Repeat with remaining fillets.

Serve the hot, crispy coconut crusted fish immediately with a generous dollop of the fresh mango salsa.