Pull the chicken meat from the bones of a cold rotisserie chicken. Peel and cut the mangoes into cubes and puree half of the cubes with an immersion blender or processor.
In a pot, combine the shredded meat, the mango puree, vinegar, sriracha, tomato paste, Worcester sauce, the broth and the spices and bringt to a boil. Now let simmer on low heat until the mixture has thickened. This should take about 20 minutes.
Season the pulled chicken mix with salt and pepper and add the fresh chopped spring onions, corn, and mangoes.
You can make this recipe even healthier and gluten-free by swapping the burger bun out for lettuce. Hello chicken lettuce wraps!