Scoop out the flesh from 1 half of the mango. Transfer to a blender and puree until smooth.
To a large bowl add the mango puree, honey, coconut aminos, 1 tablespoon of lime, and a big pinch of salt and pepper and the chicken. Let chicken marinate for a minimum of 30 minutes, or up to 8 hours.
When ready, heat grill. Shake off excess mango marinade and grill chicken for about 10-12 minutes on each side, until it has reached an internal temperature of 165 degrees. Time will vary based on thickness of chicken breasts.
Meanwhile, make salsa: Dice the remaining mango half. To a bowl add mango, strawberries, red onion, cilantro, remaining lime juice and a pinch of salt and pepper.
Want the chicken to cook quicker? Slice in half cross wise to make thinner chicken breasts, and they'll cut the cooking time almost in half!
You can cook this on a grill pan, However, make sure not to leave too much of the marinade on the chicken before placing on the pan to grill since it has a tendency to burn before it is cooked through.
This recipe was originally published on May 2016, and republished with updated photos and slight modifications to the recipe.