Sweet Florida mangoes are at the peak of their season. In this dinner, I use them to make a quick, rum-flavored sauce for pork scaloppini.
Simply buy a pork tenderloin and cut into one-inch-thick slices and flatten to half an inch thick. Serve the pork with a coconut-flavored rice to complete the meal. Make the rice first and set aside. The coconut milk with be absorbed by the rice.
The mango sauce calls for two mangoes, one pureed and one cubed. Here’s a quick method for cutting mango cubes: Slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through to the skin. Bend the skin backward so the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.
Quick tip: It takes a few extra minutes to prepare the fresh mangoes. Some markets carry frozen mango pulp, which also works well in this recipe.
Nutrition: 614 calories per serving; 19 percent from fat
Substitute: Boneless skinless pork chops can be used instead of pork tenderloin. They are ready when a meat thermometer reads 145 degrees.
Find it: Lite coconut milk can be found in the ethnic section of the supermarket.
To buy: 2 medium-sized ripe mangoes, 1 small bottle dark rum, 3/4-pound pork tenderloin, 1 package microwaveable brown rice, 1 can lite coconut milk, 1 package frozen petite peas
Staples: Vegetable oil spray, salt, black peppercorns
1 package microwaveable brown rice to make 11/2 cups cooked rice
1/2 cup lite coconut milk
1 cup frozen petite peas, defrosted
Salt and freshly ground pepper
Cook rice according to package instructions. Measure 11/2 cups and set aside the remaining rice for another dinner. Add the coconut milk, peas, and salt and pepper to taste. Makes 2 servings.
Per serving: 269 calories (21 percent from fat), 6.2 g fat (2.3 g saturated, 0.8 g monounsaturated), no cholesterol, 8.3 g protein, 41.4 g carbohydrates, 4.5 g fiber, 107 mg sodium. PORK SCALOPPINI WITH RUM-MANGO SAUCE
2 medium-sized ripe mangoes (to yield 1 cup pureed and 1 cup cubed)
3 tablespoons dark rum
3/4 pound pork tenderloin
Vegetable oil spray
Salt and freshly ground pepper
Slice 1 mango in half around the pit. Scoop out pulp with a spoon and puree in a food processor or blender. Add rum and process a few seconds. Set aside. Cube the other mango (See method.)
Remove visible fat from the pork and cut into 1-inch-thick slices. Place pork between two pieces of plastic wrap. Flatten slices to about 1/2-inch thick with the palm of your hand or use a meat bat.
Heat a nonstick skillet over medium-high heat and spray with vegetable oil spray. Brown pork for 1 minute on each side. Season each cooked side with salt and pepper to taste. Reduce heat and cook pork another 2 minutes to cook through. A meat thermometer should read 145 degrees. Remove to a plate and add mango puree to pan. Cook puree for about 30 seconds, scraping up brown bits of pork as it cooks. Add the mango cubes. Toss cubes in puree for another 15-20 seconds. Spoon sauce over pork. Makes 2 servings.
Per serving: 345 calories (17 percent from fat), 6.5 g fat (1.7 g saturated, 3.1 g monounsaturated), 108 mg cholesterol, 37.0 g protein, 25.3 g carbohydrates, 2.6 g fiber, 95 mg sodium.Linda Gassenheimer is the author of cookbooks such as “The Flavors of the Florida Keys.” Go to dinnerinminutes.com.