Mango, lemon and coriander dip with poppadoms

Cut as much pith off the underside of the lemon peel as you can, leaving only the skin.
Roughly chop and place in a food processor or blender with the remaining ingredients. Purée until it is a smooth sauce and taste for seasoning.
Pour into a bowl and refrigerate until using. Serve with mini poppadoms.

Note:A poppadom is a very thin flat circular Indian bread that breaks easily into pieces.