Recipe by South African Mango Growers’ Association (SAMGA) & South African Pork Producers’ Organisation (SAPPO)
Serves 4
Preparation time: 25 minutes
Cooking time: 15 minutes
Ingredients
For the mango cook-in sauce:
- 1 red chillies, finely chopped
- 2 garlic cloves, crushed
- 1 ripe mango, peeled and mashed
- 30ml (2 tablespoons) sugar
- 1 lime, juiced
- 80ml (⅓ cup) apple cider vinegar
- Salt and pepper, to taste
For the fajitas:
- olive oil, for frying
- 1 red pepper, sliced
- 1 onion, sliced
- 400g pork fillet, sliced into strips
- 4 tortillas
- ½ mango, peeled and thinly sliced
For the mango slaw:
- 500ml (2 cups) coleslaw
- 60ml (¼ cup) mayonnaise
- 2 spring onions, thinly sliced
- Handful coriander, chopped (plus extra)
- 1 lemon, juiced
- ½ mango, peeled and cubed
Method
1. To make the cook-in sauce, mash all the ingredients together until a sauce forms. Season to taste with salt and pepper.
2. For the fajitas, heat a splash of oil in a skottelbraai or large frying pan over medium-high heat and sauté the pepper and onion for 5 minutes. Season with salt and pepper, then set aside.
3. Next, add the cook-in sauce to the skottelbraai or large frying pan over medium-high heat and bring to the boil. Add the pork fillet and cook for about 5 minutes, or until cooked through. Return the peppers and onions to the pan and heat through.
4. Meanwhile, prepare the slaw by combining all the ingredients. Season with salt and pepper to taste.
5. To serve, offer tortillas with the pork fillet mixture, slaw, mango slices, and extra coriander.
Tips:
- Try a combination of ripe and green mango in the salad.
- For spring onion curls instead of sliced, thinly slice the spring onion through the length and place in a bowl with ice water for 10 minutes.
