Cube mango and dice onion:

Cut one mango into small cubes and dice the onion. Peel the second mango and finely grate its flesh.

Sauté onion and mango:

Heat a medium saucepan over medium flame and add a drizzle of oil. Cook the onion until translucent, then stir in garlic and diced mango. Sauté for roughly 1 minute.

Simmer mango sauce:

Pour in the grated mango puree, chicken broth, lime juice, lime zest, ginger, salt, and red pepper flakes. Simmer over medium heat for 5-7 minutes. Mix in cilantro and take off the heat.

Butcher chicken into parts:

Butcher the whole chicken into 10 parts: 4 breast quarters, 2 drumsticks, 2 thighs, and 2 wings. Sprinkle each piece with salt and pepper.

Preheat oven to 375°F:

Set the oven to 375°F (190°C).

Brown chicken pieces:

Warm a large skillet or ovenproof pan over medium-high heat and add some oil. Brown the chicken pieces for a few minutes per side.

Roast chicken in sauce:

Coat the chicken thoroughly with mango sauce, gently shake the pan to distribute, then place it in the oven. Roast for 40-45 minutes.