Mango and Pork Skewers Mango and Pork Skewers

Author: Canadian Living

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
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Mango and Pork Skewers