1In small bowl, mix mango, chopped mint, lime peel, lime juice and chile. Refrigerate until serving time.
2Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix cumin and salt; rub mixture evenly over chicken.
3In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until no longer pink in center.
4Serve chicken with mango salsa. Garnish with mint leaves.