Heat a 12 inch skillet with olive oil over high heat. Quickly saute the sausage for 2 minutes, add the dry sherry and cook 2 more minutes. Toss in the mango and pineapple and saute for 2-3 minutes. Add the fresh salsa, edamame, continue to cook 2-3 minutes just to heat through.
Mix the chopped coriander with the rice. Spoon the sausage and mango and pineapple salsa over the rice and serve immediately.