Where Juicy Mango Meets Delicious Pork Fillet

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Pork fillet pairs perfectly with various fruits and mangoes are right at the top of that list. Their contrasting flavours elevate each other and bring out a very distinct and exciting taste sensation, and better yet they both boast many health benefits. Mangoes are high in vitamins A and C, biotin, and the mineral potassium, and a source of vitamins B1 and B6. They’re free from fat, sodium, and cholesterol.

Pork fillet is a rich source of many vitamins and minerals including thiamine, which is critical in energy metabolism, and selenium, which assists with immune system support. Lean pork fillet is a healthy protein source to incorporate into a weight-loss diet, and protein may be helpful for those working to reduce their weight.

Local mangoes are available from December until the end of April, but the good news is that homegrown pork fillet is available all year round and it even has its own quality assurance inspection program. Remember, when you can’t get fresh mangoes, pair pork fillet with dry mangoes which can be rehydrated by simply soaking in warm water, or try tinned mangoes, and of course we don’t need to tell you how well pork fillet goes with South African mango chutney!

This Mango and Pork Fillet Fajita recipe is a flavour explosion waiting to happen in your mouth! The sweet mango sauce and crunchy mango salsa is a perfect combination with the savoury, salty pork fillet.

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Mango and Pork Fillet Fajitas
  • Serves 4
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes
Ingredients:

For the mango cook-in-sauce

  • 1 red chilli, finely chopped
  • 2 garlic cloves, crushed
  • 1 very ripe mango, peeled and mashed
  • 30 ml (2 tbsp) sugar
  • Juice of 1 lime
  • 80 ml (⅓ cup) apple cider vinegar
  • Salt and pepper

For the fajitas

  • Olive oil, for frying
  • 1 red pepper, sliced
  • 1 onion, sliced
  • 400 g pork fillet, sliced into strips

4 tortillas

½ mango, peeled and thinly sliced

For the mango slaw

  • 500 ml (2 cups) coleslaw
  • 60 ml (¼ cup) mayonnaise
  • 2 spring onions, thinly sliced
  • Handful coriander, chopped + extra
  • Juice of 1 lemon, to taste
  • ½ mango, peeled and cubed
Method:
  • For the cook-in sauce, mash together all the ingredients until a sauce forms. Season to taste with salt and pepper.
  • For the fajitas, heat a splash of oil in a skottelbraai/large frying pan over medium high heat and sauté the pepper and onion for 5 minutes. Season with salt and pepper. Keep aside.
  • Add the cook-in sauce to the skottelbraai/large frying pan over medium high heat and bring to a boil. Add the pork fillet and cook for about 5 minutes or until cooked. Return the peppers and onions and heat through.
  • Meanwhile, for the slaw, combine all the ingredients. Season with salt and pepper.
  • Serve the tortillas with the pork fillet mixture, slaw, mango slices and extra coriander.

Tips:

Try a combination of ripe and green mango in the salad. For spring onion curls instead of sliced, thinly slice the spring onion through the length and place in a bowl with ice water for 10 minutes.