Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Add salt and pepper to taste.
Place juice of lime, 2 Tbsp olive oil, salt, pepper garlic and basil in a zip top gallon sized bag. Add tilapia. Shift marinade around and seal tight. Place in fridge for about 30 minutes.
Add 1 Tbsp olive to a large skillet. Heat over medium heat.
Remove tilapia fillets from bag one at a time. Shake off excess marinade. Dredge in flour. Place in skillet. Cook 3 minutes. Flip cook an additional 2-3 minutes or until tilapia flakes easily and is cooked through.