For the salsa, combine all ingredients together. Cover and refrigerate until ready to serve.
Heat 1 tablespoon oil in a medium frying pan over medium heat. Add onion, cook, stirring often 3-5 minutes until soft. Add pork mince, increase heat to medium high, cook for 5 minutes, stirring to break the mince up. Stir in the tandoori paste and 3 tablespoons water, bring to simmer. Simmer for 5 minutes or until thickened.
Meanwhile, brush both sides of the naan with remaining oil. Chargrill, pan fry or barbecue both sides of naan until lightly charred. Remove to a board.
Spread the warm naan with yoghurt, top with tandoori mince. Spoon over mango salsa. Serve with lemon wedges.