In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Halve, peel, and thinly slice shallot lengthwise. Drain mango (reserving juice). Roughly chop cilantro. Quarter lime. 

In a small bowl, combine shallot, mango, half the cilantro, 1 tsp mango juice (2 tsp for 4 servings), juice from half the lime, salt, and pepper. 

In a separate small bowl, combine mayonnaise, chili sauce, and a squeeze of lime juice (big squeeze for 4). Stir in water ½ tsp at a time until mixture reaches a drizzling consistency. 

Halve tilapia* lengthwise. (TIP: Each fillet will have a larger piece and a smaller piece.) Pat dry with paper towels.

In a shallow dish, combine Fry Seasoning, sour cream, 1 TBSP water (2 TBSP for 4 servings), salt, and pepper.

On a plate, combine panko and cornstarch.

Dip each fillet into sour cream mixture until coated on both sides, then press into panko mixture until evenly coated.

Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add coated tilapia; cook until crust is golden and tilapia is cooked through, 2-3 minutes per side. (For 4 servings, fry tilapia in batches.)

Transfer to a paper-towel-lined plate.

Divide rice and tilapia between plates; top tilapia with salsa. Drizzle rice with sweet chili-lime mayo and garnish everything with remaining cilantro. Serve with any remaining lime wedges on the side.