Heat the oven to 200C/gas mark 6.

Rinse the rice until the water runs clear. Place in a pan with a good fitting lid. Add 300ml water. Bring to the boil, reduce the heat to very low, cover and cook for 10 minutes. Turn off the heat.

Leave, covered, for at least 10 minutes for the rice to finish cooking in the steam.

Place the chops on a plate and smear with juice from half the lime.

Squeeze the remaining half lime in the bowl of a food processor. Slice the cheeks off the mango and cut the flesh into the bowl, adding the mint leaves. Set aside a few sprigs of coriander and coarsely chop the rest, stalks and all. Split the chilli, scrape out the seeds, coarsely chop and add to the mango together with the coriander. Add sugar, salt and yoghurt. Blitz smooth, scraping down the sides of the bowl as necessary. Transfer to a serving bowl.

Heat the oil in a frying pan. Dust half the chops generously with cumin and fry both sides for a couple of minutes without moving to make a thin crust. Transfer to a small roasting tin. Cook the remaining chops and add to the tin.

Roast for 10-20 minutes depending on the thickness of the chops and how pink you like your meat. Rest for a few minutes then serve with rice garnished with the reserved coriander, sauce, yoghurt and chutney.