Rating: 3.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

Green mangoes are not fully ripe, and they lend sour flavor to Southeast Asian dishes. Their tartness contrasts with sweet carrot, refreshing mint and basil, and fiery peppers. Use an equal amount of unpeeled green apples if you can't find green mangoes.

Raghavan Iyer
Recipe by Cooking Light June 2009

Gallery

Credit: Randy Mayor; Stylist: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 2 filled lettuce leaves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • To prepare pork, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove pork from bag; discard marinade. Sprinkle pork evenly with salt and black pepper.

  • Place pork on grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning occasionally. Remove from heat; let stand 10 minutes. Cut into 1/2-inch-thick slices; cut each slice into thin strips, and keep warm.

  • To prepare salad, combine carrot and next 7 ingredients (through jalapeño) in a medium bowl; toss well.

  • Place about 1 1/2 ounces pork on each of 8 lettuce leaves; top each serving evenly with 1/4 cup mango mixture and 2 tablespoon bean sprouts.

Nutrition Facts

219 calories; fat 5.5g; saturated fat 1.8g; mono fat 2g; poly fat 0.6g; protein 24.6g; carbohydrates 16.8g; fiber 2.2g; cholesterol 65mg; iron 2.1mg; sodium 545mg; calcium 39mg.
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