Sweet, juicy Florida mangoes are at the peak of their season. In this dinner, I use them to make a quick, rum-flavored sauce for pork scaloppini.
Simply buy a pork tenderloin and cut into one-inch-thick slices and flatten to 1/2 inch thick. Serve the pork with a coconut-flavored rice to complete the meal. Make the rice first and set aside. The coconut milk with be absorbed by the rice.
The mango sauce calls for two mangoes, one pureed and one cubed. Here’s a quick method for cutting mango cubes: Slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through to the skin. Bend the skin backward so the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.
Quick tip: It takes a few extra minutes to prepare the fresh mangoes. Some markets carry frozen mango pulp, which also works well in this recipe.
• Boneless skinless pork chops can be used instead of pork tenderloin. They are ready when a meat thermometer reads 145 degrees.
• Light coconut milk can be found in the ethnic section of the supermarket.
• Light rum can be used instead of dark rum.
• Make coconut rice.
• Prepare mangoes and pork.
• Make pork and sauce.
Here are the ingredients you’ll need.
To buy: 2 medium ripe mangoes, 1 small bottle dark rum, 3/4 pound pork tenderloin, 1 package microwaveable brown rice, 1 can light coconut milk and 1 package frozen petite peas
Staples: Vegetable oil spray, salt and black peppercorns.
The Miami Herald
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