Peel the mango, cut the flesh from the stone and dice it to about 1 cm. Wash, clean and dice the bell peppers. Peel and finely dice the onion.
Fry onion and bell pepper in 2 tbsp. hot oil, stir in curry powder. Add coconut milk. Simmer for about 5 minutes. Mix starch and 2 tbsp. water, thicken curry with it. Add mango and grated coconut. Season to taste with salt, pepper and lime juice.
Meanwhile wash chops, pat dry and fry in 1 tablespoon of hot oil for 3-4 minutes on each side, season with salt and pepper. Serve with mango-pepper-curry.