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.
An absolute winner of a combination indeed- this recipe is definitely entering my 'to-cook' list!
I haven't paired them yet but this recipe makes me want to try. Last weekend I paired apricots with chicken and that worked well!
This does sound great, I am all over anything with mango lately! I can't remember ever seeing ginger juice in the stores, I will have to look for it!
I haven't tried grilling mango yet, but its on my short list of things I want to try some time soon! I too will be looking for ginger juice.
Ginger juice is so easy! It is just the leftover juice from grating whole ginger. It is available bottled.