Use one potato per person.
Peel the potato and slice into 1cm thick slices. Place on a greased baking sheet and brush with oil. Cook in a 200 degree oven for 30 minutes turning half way through cooking.
Leave the chilli whole and place in a saucepan with the mango. Cover the bottom of the pan with some water and cook for 20 minutes. Keep topping up the water if necessary to stop the mango from sticking.
After the 20 minutes are up remove the chilli and put the mango mixture in a blend. Blend until smooth. If you cannot remove all of the lumps press the mixture through a metal sieve.
