Fresh, colourful skewers partner well with rice or noodles for dinner. Or serve as an appetizer by passing them on a large platter. Look for firm mangoes because they will soften with grilling.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2005
Glaze: In bowl, whisk together soy sauce, honey, lime rind, ginger, garlic, salt and pepper; divide in half and set aside.
Cut pork into generous 1-inch (2.5 cm) pieces. Cut green onions into 1-inch (2.5 cm) pieces. Starting with onions, alternately thread onions and pork onto 8 metal or soaked wooden skewers. Set aside.
Pit and cut mangoes into 1-inch (2.5 cm) cubes. Seed, core and cut each red pepper into 12 triangles about size of mango cubes. Alternately thread mangoes and red peppers onto 8 skewers. (Make-ahead: Cover and refrigerate all skewers for up to 2 hours.)
In bowl, combine oil, salt and pepper; brush over mango skewers then pork skewers.
Place pork skewers on greased grill over medium-high heat; close lid and grill for 4 minutes; turn skewers. Add mango skewers; close lid and grill, turning once, for 4 minutes. Brush all skewers with half of the glaze.
Grill until skewers are lightly browned and just a hint of pink remains inside pork, about 2 minutes. Drizzle with remaining half of glaze. Sprinkle with parsley.
Nutritional facts <b>Per main_course serving:</b> about
- Sodium 1263 mg
- Protein 24 g
- Calories 384.0
- Total fat 13 g
- Cholesterol 60 mg
- Saturated fat 3 g
- Total carbohydrate 47 g
- Iron 15.0
- Folate 16.0
- Calcium 6.0
- Vitamin A 69.0
- Vitamin C 227.0