1. First, make the salsa. Finely dice the tomatoes, removing the cores and the seeds, and finely chop the shallots and cilantro. Cut the chilies lengthways in half and scrap out the seeds; then dice the flesh very finely. Peel and stone the mango and cut the flesh into small dice. Mix all the ingredients in a bowl with the lime juice and season with salt and black pepper. Cover and chill in the refrigerator until ready to serve.
2. Heat a ridged cast iron grill pan until very hot. Rub the chicken pieces with 2 tablespoons of the oil and season with black pepper. Place the chicken on the pan and chargrill for 10 to15 minutes or until cooked through, turn once.
3. Transfer the chicken to warm plates and season well. Add the remaining oil and the lime juice to the pan and stir vigorously with a wooden spoon to mix with any pan juices.
4. To serve: Pour the juices over the chicken and garnish with cilantro sprigs. Serve immediately with salsa spooned alongside. Makes 6 servings.
Recipe courtesy of Chef Yann Barraud and Wusthof