Put the mango chutney in
a bowl and chop up any large
pieces of mango. Mix with the spring onions, coriander and lime
and chill until ready to serve.
(You can make this up to a day
ahead and keep it in a covered
container in the fridge.) Serve
the chilled dip in a bowl on a
plate, with the poppadums broken in pieces
and placed around the sides.