Cook until golden brown. Place browned potstickers on a napkin to garnish with Italian parsley. Combine white vinegar, ginger, sugar, mirin, cilantro, chili sauce, and limeleaves and bring to boil. Reduce for 5 minutes. In separate mixing bowl, combine cornstarch and pineapple juice.
Place mangoes into sauce container and pour hot syrup over the mangoes.
Let mangoes set in syrup for 10 minutes. Keep hot until ready to serve.