In food processor, puree mango, ginger, mirin, soy sauce and 2 tbsp. water until smooth. Reserve 3/4 cup sauce to drizzle and use as a dip. Preheat grill or grill pan over high. Thread chicken onto skewers. Season chicken; brush with sauce to coat. Grill over high until browned, 3 minutes per side. Transfer to serving plate; drizzle with the reserved sauce and serve the rest as a dip.