Skewers are quintessential Summer food. They cook quickly on the barbecue, keep the house cool, and bring everyone outside to enjoy the wonderfully warm weather! This recipe for ancho-chile-marinated pork skewered with mangoes is a perfect combination of spicy and sweet. The cilantro sprinkled on top adds freshness and flavor to the already complex dish. To keep the entire dinner finger- and outdoor-friendly, I simply served it with barbecued corn. If you can't find mangoes, other fruits such as pineapples, peaches, or nectarines would be great substitutes. To get started on these succulent and tropical-inspired skewers keep reading. Ingredients 1/4 cup orange juice* Directions Serves 4. * I did not have any orange juice on hand and substituted pineapple juice instead.
Pork and Mango Skewers
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
**I prefer to use peanut oil on the grill as it can tolerate high heat.
1/4 cup orange juice*
* I did not have any orange juice on hand and substituted pineapple juice instead.