3/4 cup chopped peeled mango
1/3 cup chopped sweet onion
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 tablespoon chopped seeded jalapeno pepper
1/2 teaspoon sugar
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup fresh raspberries
For salsa, in a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
Combine the garlic powder, salt and pepper; sprinkle over both sides of chicken.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reaches 170°.
Just before serving, gently fold raspberries into salsa. Serve with chicken.