Ancho-Marinated Pork and Mango Skewers

If you can’t find ripe mangos, substitute pineapple. Adapted from Fine Cooking.

• Ready In: 4 hrs 8 mins
• Serves: 4

Ingredients

• 1⁄4 cup  fresh orange juice
• 2  tablespoons fresh lime juice
• 2  tablespoons canola oil (plus more for the grill)
• 2  teaspoons brown sugar
• 2  teaspoons dried ancho chile powder or 2  teaspoons  dried chipotle powder
• 2  medium garlic cloves, minced
• 1  pinch crushed red pepper flakes
• 1  teaspoon kosher salt
• 1  lb  pork tenderloin, trimmed and cut into 1-inch cubes
• 2  medium  ripe mangoes, peeled and pitted, cut into 1-inch cubes
• 8  skewers, soaked in water for 30 minutes if wooden
• 1  tablespoon  chopped fresh cilantro

Directions

1. In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes and salt.
2. Add the pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.
3. Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and 4 pieces of mango.
4. Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil. Cook the skewers, turning once, until the meat is browned on the outside but still slightly pink in the center, about 6-8 minutes. Serve garnished with the cilantro.