Preheat grill to 400 degrees F.

Marinade the shrimp. Whisk together ⅓ cup mango chutney with ⅓ cup ketchup, ¼ cup apple cider vinegar, 1 teaspoon minced garlic, 1 teaspoon minced ginger, 2 tablespoon honey, 1 tablespoon soy sauce, ½ teaspoon turmeric, ½ teaspoon black pepper, and a pinch of red pepper flakes. Reserve ½ of the sauce and set aside. Pour the remaining sauce over the shrimp and marinate for 30 minutes.

Simmer the reserved sauce with 2 tablespoon brown sugar in a medium saucepot over medium heat. Cook for 5 minutes or until slightly thickened.

Skewer the shrimp with fresh mango and red onion. Grill the shrimp, basting it with the reduced sauce as it cooks. Flip the skewer over and continue to baste with the sauce until the shrimp is cooked. Remove from heat. Garnish the skewers with chopped cilantro and serve with lime wedges.