Cut turkey breast into large cubes. Transfer to a zip top bag, or plastic container with a lid. Place in the fridge until sauce is done.
Heat oil in a medium saucepan over medium heat and add onions. Sauté until soft and translucent.
Add in garlic, chopped chipotle peppers, and adobo sauce and sauté until fragrant, about 1 minute.
Add in mango, apple cider vinegar, brown sugar, chili sauce and salt.
Bring to a simmer, stirring occasionally. Simmer for about 5 minutes.
Remove from heat and allow to cool.
Transfer the cooled sauce to a small food processor or blender, and blend until smooth.
Pour about 2/3 of the mango chipotle sauce into the zip top bag with the turkey cubes. Make sure all the turkey is covered in the sauce. Allow to marinade for 3-4 hours, or overnight.
Thread the turkey cubes onto skewers. If you’re using wooden skewers, make sure you soak them for at least 30 minutes before proceeding.
Preheat the BBQ to medium heat.
Grill the turkey skewers for 5 minutes, then flip. Grill for another 5 minutes, then flip again.
Baste the skewers with the reserved sauce after 10 minutes, flipping once more and basting again.
Grill until the turkey reaches 165°F, about 12-15 minutes.
Remove from the grill and let sit for about 5 minutes before serving.
Serve with lime wedges, if desired.