Rub chicken breasts with salt and pepper. Cook in a frying pan, grill pan or in a tandoor until no longer pink and juices run clear.
Remove from heat, set aside, and keep warm.
Heat oil in a medium frying pan over medium heat, and sauté garlic for about 1 minute. Mix in ginger and mangoes, and cook 3 to 4 minutes, until mangoes are tender. Pour in the cider vinegar and white wine. Season with salt and pepper. Stir in coriander, and remove from heat. Spoon over the barbecued chicken to serve.