Simply sauté a minced shallot in clarified till barely softened, about a min, then add a little bit of minced garlic. Cook till the garlic is fragrant, about 30 secs, not allowing it to brown. Deglaze with 2 T cheap white wine (or use filtered clam juice, or chicken stock, or water) and reduce by half. Add the flesh of one mango, diced, and toss till heated. Add several Tbls of heavy cream (amybe 6 or so) and a sprinkling of pepper (use green peppercorns if at hand). Cook the mix till the cream is reduced by half. Purée well then force through a chinois or fine strainer. (Can cool and reserve in the fridge ahead of time. Return to low heat for service.) Return the sauce to the pan over low heat. Adjust consistency by reducing gently further, or by adding a little water, juice or stock. Add salt to taste, a pinch of sugar or two, if desired, and, off heat, just before service, a few drops of lime or lemon. Plate; garnish the fish with s sprig of cilantro or thyme, or top with microgreens; serve.