Thaw fish, if frozen. For sauce, in a blender container or food processor bowl combine mango, chicken broth, jalapeno pepper, honey, and ginger. Cover and blend or process until smooth. Pour into a small saucepan. Cook over low heat until heated through, stirring occasionally. Remove from heat; cover and keep warm.
Rinse fish; pat dry with paper towels. Combine garlic and salt. Use your fingers to rub garlic mixture evenly onto both sides of fish.
For a charcoal grill, place fish on the greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack directly over heat. Cover and grill as above.) Or, place fish on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes, turning once.