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I love this time of year when large, juicy mangoes are in season. They’re perfect for creating a sweet and spicy summer dinner—like using them as a fresh relish for pork steaks.
The recipe calls for mango cubes, and here’s a quick, easy way to prepare them: First, slice off each side of the mango as close to the seed as possible. Hold one half in your hand, skin side down, and score the flesh in a crosshatch pattern, being careful not to cut through the skin. Then, gently push the skin inside out so the cubes pop up and slice them away from the peel. Don’t forget to score and slice any remaining fruit around the pit—it’s too good to waste!
Helpful Hints
Ripe peaches can be used instead of mango.
Any type of sugar can be used instead of brown sugar.
Countdown
Mix mango relish.
Saute pork steaks.
Make rice dish.
Shopping List
To buy: 3/4 pound pork tenderloin, 1 ripe mango, 1 small container brown sugar, 1 lime, 1 red onion, 1 green bell pepper, 1 package microwaveable brown rice.
Staples: olive oil, salt, and black peppercorns.
Sauteed Pork Steaks With Mango Relish and Rice With Bell Peppers
Serves 2
1/2 cup ripe mango cubes (see above)
1 1/2-teaspoons brown sugar
1/4 cup diced red onion
1 tablespoon lime juice
Salt and freshly ground black pepper
3/4 pound pork tenderloin, cut into 1-inch steaks
2 teaspoons olive oil
Salt and freshly ground black pepper
Mix mango, brown sugar, onion, and lime juice together in a small bowl. Add salt and pepper to taste. Set aside
Remove visible fat from the pork and cut into 1-inch slices, press them down with a spoon or bottom of a pan to make 1/2-inch pieces. Heat oil in a large skillet and add the pork steaks. Saute 5 minutes, turn steaks over and saute 3 minutes. A meat thermometer should read 145 degrees F. Divide in two and place on two dinner plates. Spoon mango relish over the steaks.
Per serving: 273 calories (27 percent from fat), 8.3 g fat (1. g saturated, 3.6 g monounsaturated), 108 mg cholesterol, 36.2 g protein, 12.1 g carbohydrates, 1.0 g fiber, 92 mg sodium.
Rice and Green Bell Pepper
Serves 2
1 package microwaveable brown rice to make 1 1/2-cups cooked rice
1 cup green bell pepper cut into 1/2-inch pieces
2 teaspoons olive oil
Salt and freshly ground black pepper
Make rice according to package instructions and measure 1 1/2-cups. Reserve any remaining rice for another meal. Add the green bell pepper, oil and, salt and pepper to taste. Divide in half and serve on the plates with the pork steaks.
Per serving: 235 calories (23 percent from fat), 6.1 g fat (1.1 g saturated, 2.7 g monounsaturated), no cholesterol, 4.5 g protein, 40.9 g carbohydrates, 3.2 g fiber, 8 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC
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