Straight from the Cafè Brown Cooking Research Center! Made with the Last Mangoes of the Season:

Pork in Mango-Jalapeño Sauce

  • 1 kilo of fresh mango, peeled and pitted
  • 1.5 kilos of pork leg or shoulder diced in cubes
  • 3 to 6 jalapeños (determine according to your “hotness” tolerance)
  • 1 medium onion, diced
  • 2 medium cloves of garlic or one large one
  • Salt
  • Black pepper

Place in a blender the mango “meat”, half the onion, the garlic, 2 jalapeños,  salt and pepper. Add a little water then hit PUREE or equivalent on your blender.

Dice the other half of the onion and the remaining jalapeño peppers (make sure the center and seeds have been removed or prepare to perm your hair) then saute them in a pan with olive oil until the onion becomes clear. Add the mango sauce and salt/pepper to taste. If you like, add a glass of beer to the pan – and have one for yourself while you’re at it.

While the mango sauce is simmering, in another pan cook the pork meat in olive oil until is is golden outside. Once the mango sauce and the pork are both ready, pour the mango sauce over the pork. Allow them time to meet, share experiences, hopefully fall in love. This should take roughly 13 minutes over a low fire (in human terms this is the equivalent of one night or 3 years, depending on the country and the culture).  Goes great with rice. Remember, the main ingredient always is LOVE . Bon apetit!!!

Iker Algorri, Cafè Brown Todos Santos, Baja California Sur, Mèxico.