Spiced Pork-and-Red Pepper Skewers with Meteoric Mango Sauce

Spiced Pork-and-Red Pepper Skewers with Meteoric Mango Sauce Recipe
Make the sauce in advance; cover and chill. The skewers can be assembled a day in advance and put on the grill just before serving.


8 servings (serving size: 4 kebabs and 4 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 104
Caloriesfromfat 30 %
Fat 3.5 g
Satfat 0.9 g
Monofat 1.8 g
Polyfat 0.4 g
Protein 13.2 g
Carbohydrate 4.8 g
Fiber 0.6 g
Cholesterol 42 mg
Iron 0.9 mg
Sodium 269 mg
Calcium 9 mg


1 cup cubed peeled ripe mango
2 tablespoons fresh orange juice
1 teaspoon fresh lime juice
1/4 teaspoon salt
1 small garlic clove, minced
1 tablespoon chopped green onion tops
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped jalapeño pepper
1 (1-pound) pork tenderloin
32 (3/4-inch) pieces red bell pepper (about 1 large)
2 teaspoons olive oil
2 teaspoons Old Bay seasoning
Cooking spray


Place first 5 ingredients in a food processor or blender; process until smooth. Spoon into a bowl; stir in onions, basil, and jalapeño. Cover and chill.

Preheat oven to 450°.

Trim fat from pork; cut into 32 (3/4-inch) cubes. Place pork and bell pepper in a medium bowl. Drizzle with oil, and sprinkle with seasoning, tossing well to coat. Thread 1 bell pepper piece and 1 pork cube onto each of 32 (6-inch) skewers. Place kebabs on a broiler pan coated with cooking spray; bake at 450° for 10 minutes or until pork is done. Serve kebabs with mango sauce.

July 2000
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