1. Pre-heat the oven to 220˚C/425˚F.
2. Put the chicken pieces into a deep baking dish.
3. Squeeze the juice of the lime and half lemon over the chicken.
4. Halve the mango, scoop and scrape out the flesh into a bowl. Crush it with a fork, then spoon this purée over the chicken.
5. Slice the chillies and scatter them over the chicken, along with most of the chopped coriander.
6. Cover the dish with foil and bake for 30 minutes.
7. Uncover, turn the chicken, baste, then bake another 30 minutes until the chicken is cooked through.
8. Serve, scattered with the remaining coriander leaves, with noodles or rice and low-ox salad.
Dice the cold chicken, mix with mayonnaise and 2-3 teaspoons of the mango and lime sauce and serve with lightly toasted sourdough bread or ciabatta.