In small bowl, combine Mango Mayo ingredients; mix well. Cover and refrigerate for at least 30 minutes.
In large bowl, combine 1/3 cup bread crumbs, pineapple powder, green onion, mayonnaise, cilantro, chipotle pepper and egg; stir until well blended. Add chicken and mix until evenly coated. Form mixture by rounded tablespoons into 16 patties, each 1/2-inch thick. Coat with remaining bread crumbs.
Heat oil in large non-stick skillet over medium heat. Add chicken patties in batches. Cook until golden brown, turning once, about 4 to 5 minutes per side. Serve with mango mayo. Garnish with cilantro leaves, if desired.
