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Ancho-Marinated Pork and Mango Skewers


Serves 4 (2 skewers per person).

  • by from Fine Cooking
    Issue 100

Skewering chunks of meat along with vegetables or fruit is great way to bring sensible portions to your cookout: You get the perfect protein portion, but your plate is dominated by two big, bountiful, meaty kebabs. If you can’t find ripe mangos, substitute pineapple.

  • 1/4 cup fresh orange juice
  • 2 Tbs. fresh lime juice
  • 2 Tbs. canola oil; more for the grill
  • 2 tsp. dark brown sugar
  • 2 tsp. pure ancho chile powder
  • 2 medium cloves garlic, minced
  • Pinch crushed red pepper flakes
  • Kosher salt
  • 1 lb. pork tenderloin, trimmed and cut into 1-inch cubes
  • 2 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
  • 8 skewers, 10 inches or longer, soaked in water for 30 minutes if wooden
  • 1 Tbs. chopped fresh cilantro

In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.

Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.

Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 8 minutes. Serve garnished with the cilantro.

Serving Suggestions

Serve with Grilled Endive and Tomato, Chickpea, and Feta Salad on the side.

nutrition information (per serving):
Calories (kcal): 250, Fat (kcal): 8, Fat Calories (g): 80, Saturated Fat (g): 2, Protein (g): 25, Monounsaturated Fat (g): 4, Carbohydrates (mg): 20, Polyunsaturated Fat (mg): 1.5, Sodium (g): 120, Cholesterol (g): 75, Fiber (g): 2,

Photo: Scott Phillips

I obviously did something wrong. The pork was dry and the marinade barely came through after 3 hours of marination. The grilled mango was delicious though.

I have made this two times within a week it was so good...and just for myself. The pork is so tender from the marinade it is amazing. Goods in just minutes on the grill...literally 5-7 minutes a side.

Used chicken thighs and found it to be very flavorable and tasty. Found mango a bear to peal and cube well so just cooked mango pieces separately on grill and served. An easy and fast meal.

I substituted chipotle pepper for the ancho as it was what I had. Also subbed pineapple due to preference and added some red onion. Only had an hour to marinade (and I'm more of all day marinader) so they weren't extremely flavorful but had a good, mellow smokey/citrusy flavor. Served w/ coconut lime rice---yum---nice tropical tasting meal. I will make these again for sure, just marinade longer and add some more veggies but no other changes necessary imo.

This is a summer staple dish in our household. Delicious, quick, and easy.

I must have done something incorrectly. They were OK, but not nearly as flavorful as I expected especially after marinating them for 4 hours.

Very easy and delicious! I will try with peaches next=)

Have made it several times, it's fantastic!

Wanted to try something different on the grill, made these over the 4th of July weekend - easy, quick, minimal clean up. Came out perfect and everyone loved them!

Served these at a family party -- everyone raved. Great warm weather dish.

We loved this first time out. I used 3/4 pound of pork loin for two people and had a little left over. I used pineapple as mangoes were unavailable. I put in 2 tablespoons of brown sugar instead of the 2 teaspoons of dark brown sugar because I'm a guy and didn't read the recipe real well. Served with rice. I will double the marinate and reduce 1/2 of it as a sauce. I will definitely try this with chicken.

I used boneless, skinless chicken thighs with pineapple and the family of four gave it two thumbs up! And it's easy...

I've made this twice - once with the mango and once with peaches. Both were simply delicious.

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