1 kg boneless pork
¼ cup olive oil
¼ cup lime juice
½ cup orange juice
2 tablespoons coriander, finely chopped
salt and pepper
3 firm mangoes
250ml SMOKIN’ MANGO CHILLI SAUCE
Cut pork into bite-size cubes. In a bowl, combine oil, juices and coriander and add cubed pork. Season with salt and pepper. Cover and refrigerate to marinate for several hours. Just before assembling skewers, cut peeled mangoes into cubes. Alternate pieces of pork and mango on each skewer. Cook over hot coals or grill in the oven. When partially cooked, brush with chilli sauce and continue grilling and turning skewers until pork is cooked and chilli sauce begins to caramelise. Serve hot.
Pork can be marinated for up to 24 hours
1 kg chicken breast fillets, cubed beef or lamb can be substituted for the boneless pork.
Vegetarian: Add a good splash of soy sauce to the marinade ingredients and pour over cubes of firm tofu or tempeh. Marinate 1 hour or more. Follow directions as above for assembly and cooking.
As a meal for 4, serve skewers on a bed of rice pilaf.