Pork Mango Picadillo
Discover the bold and sweet-savory flavors of Pork Mango Picadillo, a delightful twist on a traditional Latin-inspired dish. This recipe combines tender ground pork, creamy diced potatoes, and the juicy sweetness of ripe mango for a uniquely refreshing balance. Layered with aromatic spices like cumin, smoked paprika, and a hint of cinnamon, the dish is further enriched by the tangy bite of green olives and the subtle sweetness of raisins. Simmered to perfection in a rich tomato-based sauce, it’s a comforting one-pan meal that’s ready in under an hour. Ideal for serving over fluffy rice or paired with warm tortillas, this vibrant recipe is finished with fresh cilantro and optional lime wedges for an added pop of brightness. Perfect for weeknight dinners or meal-prep, Pork Mango Picadillo is a must-try for those looking to elevate their home-cooked meals with easy, globally inspired flavors.
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Recipe Information
Ingredients
- 1 lb ground pork
- 1 cup mango (ripe, diced)
- 1 cup potato (peeled and diced)
- 2 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 0.25 cup green olives (sliced)
- 0.25 cup raisins
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.25 tsp ground cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup chicken broth
- 2 tbsp fresh cilantro (chopped, for garnish)
- 1 lime wedges (optional, for serving)
Instructions
Heat olive oil in a large skillet or sauté pan over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes until aromatic.
Add the ground pork to the pan and break it up with a wooden spoon. Cook until the pork is browned and no longer pink, about 5-7 minutes.
Stir in the diced potatoes and cook for 2 minutes.
Add the tomato paste, crushed tomatoes, chicken broth, cumin, smoked paprika, ground cinnamon, salt, and black pepper. Mix well to combine.
Bring the mixture to a gentle simmer. Cover the pan and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and the flavors meld together.
Stir in the diced mango, green olives, and raisins. Cook uncovered for an additional 3-5 minutes to allow the mango to soften slightly and the flavors to blend.
Taste and adjust seasoning with more salt and pepper, if necessary.
Serve the Pork Mango Picadillo warm over rice or with warm tortillas. Garnish with fresh chopped cilantro and serve with lime wedges if desired.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.1 g | 171% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 47.7 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
