Season the chicken breasts with kosher salt and black pepper. Sprinkle 1 tablespoon of the lime juice over both sides of each breast and refrigerate for about an hour.

Heat the olive oil in a small skillet and lightly saute the minced garlic. Add the cider vinegar and the minced ginger, lower the heat and simmer just until the ginger is slightly soft.

Remove the pan from the heat and set aside.

Mix the diced mangoes with the chopped cilantro and the crushed red chili flakes. Season to taste with a little of the kosher salt and black pepper. Add the sautéed garlic and ginger with the cider vinegar and toss well to blend all the ingredients. Refrigerate in a covered container until ready to use.

Light a charcoal barbecue or a gas grill.

Cook the chicken breasts, turning once, until they are cooked through. Remove them to a warm platter, or individual serving plates, and spoon a mound of the mango salsa over each breast and serve.