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Pork and Mango Skewers

Pork and Mango Skewers

Fine Cooking


  1. 1/4 cup orange juice*
    2 tablespoons fresh lime juice
    2 tablespoons canola oil, more for the grill **
    2 teaspoons dark brown sugar
    2 teaspoon ancho chile powder
    2 medium cloves garlic, minced
    Pinch crushed red pepper flakes
    Pinch of Kosher salt
    1 pound pork tenderloin, trimmed and cut into 1 inch cubes
    2 medium mangoes, peeled, pitted cut into 1 inch cubes
    1 tablespoon chopped fresh cilantro
    8 skewers, if wooden soaked for a half hour or more


  1. In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, and 1/2 tsp. salt.
  2. Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
  3. 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.
  4. 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.
  5. Serve garnished with the cilantro.

Serves 4.

* I did not have any orange juice on hand and substituted pineapple juice instead.
**I prefer to use peanut oil on the grill as it can tolerate high heat.

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