2) Meanwhile, make the mango salsa: in a medium bowl, combine the sugar, lime juice, hot sauce and ginger. Mix thoroughly and then add the remaining ingredients. Toss and refrigerate for 1 hour.
3) Heat the grill to medium-high. Remove the chicken from the marinade and discard the used marinade. Skewer the chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
4) Serve the chicken topped with the mango salsa. Use the 60ml of reserved (unused) marinade as a dipping sauce.