Preheat the oven to 450°F. Line a baking sheet with parchment paper.

In a large bowl, add the ground chicken, ginger, garlic, shallots, soy sauce, sesame oil, and a large pinch of salt and pepper. With your hands, mix until thoroughly combined. Form into small meatballs about an inch and a half in size, forming between 16 and 18 meatballs. Even line them on the baking sheet. Place in oven and bake 13 to 15 minutes, until cooked through. 

Meanwhile, make the ginger mango sauce. Using a food processor or shake attachment for a blender, add in the mango, jalapeno, ginger, soy sauce, rice vinegar, cornstarch, and hoisin sauce. Blend/process until smooth. Add the mix to a medium pot and heat over medium flame. Stir often until the sauce thickens. Add the brown sugar, 1 tablespoon at a time until your desired sweetness ~ I preferred 3 tablespoons. Reduce the temperature to low until the meatballs are done cooking.

When the meatballs are done cooking, add them to the sauce and carefully stir until fully coated.

Serve over rice or rice noodles topped with green onions and additional mango slices. Enjoy!