Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Ancho-Marinated Pork and Mango Skewers

Scott Phillips

Servings: 4 (2 skewers per person).

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

Nutritional Information

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


  • 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.

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


Rate or Review

Reviews (13 reviews)

  • User avater
    khavasutra | 08/12/2013

    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.

  • CindiAnn | 07/03/2012

    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.

  • highheat | 08/26/2011

    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.

  • MidwesternFoodie | 08/25/2011

    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.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.