Pork & Mango Skewers Churrasco Style

IngredientsPork, Mango
Menu PartEntree
Cuisine TypeLatin
Mango Pork Skewers

Chef Olivier Gaupin

Benchmark Hospitality

The Woodlands, Texas

Chef Olivier Gaupin of Benchmark Hospitality soaks the pork in a mango marinade before skewering it with mango cubes and grilling over wood charcoal. Grilled red onions and scallions serve as a bed for serving the skewers.


Mango marinade

2 garlic cloves, crushed

½ cup mango puree

½ cup fresh cilantro leaves

3 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

¼ tsp. ground cumin


9 oz. country-style deboned pork ribs, cut into 5 cubes (1½-in. size)

5 ripe mango cubes (1½-in. size)

½ red onion, sliced ½-in. thick, seasoned with olive oil, salt and pepper

5 scallions, trimmed and seasoned with olive oil, salt and pepper

Thick potato chips, for garnish

Fresh herbs, for garnish


  1. For marinade, in medium bowl, whisk all ingredients until well blended. Add pork cubes; marinate, refrigerated, for 2 to 3 hours.
  2. For skewers, prepare grill with wood charcoal and preheat to 500 F. Grill red onion and scallions until lightly charred and softened; set aside.
  3. Alternately thread pork and mango cubes on skewers; season to taste with salt and pepper. Place skewers onto open-fire grill; cook 7 to 8 minutes on each side, being careful not to over-char. (The amount of time on the grill can differ depending on heat. Having the grill very hot is key to keeping mango cubes from breaking down.)
  4. To serve, lay grilled red onion and scallions as a bed on plate; place skewer on top. Garnish with fresh herbs and add potato chips on the side.

Photo courtesy of National Mango Board

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