Extra notes:

To substitute with dry mango:
Dry mango can be substituted for the fresh mango in the sauce. Pour 1/2 cup of boiling water over 150g dry mango and stand for 5 minutes, drain and chop into smaller pieces and use as per the recipe.


  • 1 ripe mango (1 cup), diced
  • 50ml vegetable oil
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • Sea salt and freshly ground black pepper
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 ½ cups (375ml) good quality chicken stock
  • ⅓ cup (80ml) Tomato sauce
  • 2 tablespoons honey
  • ⅓ cup (80ml) apple cider vinegar
  • 1 pork tenderloin (about 500g) , cut into 4 pieces
  • 1 tablespoon whole-grain mustard
To serve:
  • 2 cups red and white cabbage, shredded
  • 1 mango, sliced
  • Fresh coriander
  • Spring onion
  • 1 chilli chopped (optional)
  • 8 whole-wheat hamburger rolls, split or 8 tacos


  1. In a large cast iron pot heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the coriander, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chopped mango, chicken stock, tomato sauce, honey and the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 – 25 minutes.
  2. Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the cast iron pot to medium high and cook the sauce until thickened, about 5 minutes.
  3. Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve in tacos or rolls with the accompaniments.