1 1/2 lb boneless pork ribs
3 mangos, cubed (I used Ataulfo)
1/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon ginger juice
1 tablespoon pepper sherry
freshly ground black pepper
Place all ingredients in a resealable bag or marinating container. Kind of squish it a bit so the mango break down. Refrigerate for up to 6 hours. Prep grill. Grease or spray with grilling nonstick spray the grill rack. Place the pork on the rack and cook over low heat until fully cooked. If desired, place the mango in a grill wok and grill that as well.
As you may have guessed, I love pairing mango with pork. While I don’t like overly sweet things as main dishes, mangos have a sweet tartness that can handle savory flavors. Pork has a light natural sweetness that I think does well with fruit. So, mango + pork = an unbeatable combination. In this case, the mangos both tenderize and flavor the meat. I went ahead and grilled the mango after I fished out the pork and I am glad it did, it had a smoky-roasted flavor and a meltingly soft texture.