3 large mangoes; peeled, pitted
    and the flesh cubed
4 skinless, boneless chicken breasts, halved
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup light rum
2 tablespoons granulated sugar

In a blender, puree two thirds of the mango cubes until smooth. Set aside.

Dredge the chicken breast halve lightly in the flour, shake off any excess.

In a large saut?pan over medium-high heat, warm the oil until hot. Add the chicken breasts and saut?until brown on one side (5-7 minutes).

Turn and saut?the other side (5 to 7 minutes) until cooked through.

While the chicken cooks, combine the remaining mango cubes, rum and sugar in a small saucepan. Place over medium heat and stir with a wooden spoon until the sugar dissolves. Add the mango puree and cook, stirring until the mixture is hot. Reduce the heat to low and keep warm until the chicken is ready.

When chicken is cooked, place on dinner plate and cover with mango sauce.