tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1/4
teaspoon ground allspice
1
teaspoon grated lemon peel
1
pound pork tenderloin, cut into 1-inch cubes
1
large (12 ounces) ripe mango, peeled, pitted and cut into 3/4-inch cubes, divided
1/2
cup frozen large baby onions, partially thawed
Prep Time
30 minutes
Marinate Time
1 hour
Cook Time
about 20 minutes
1. Combine honey, juice concentrate, Frank's RedHot Sauce and allspice in small saucepan. Bring to a boil over medium heat. Reduce heat to low; cook, stirring, 5 minutes. Stir in lemon peel. Remove from heat. Pour 1/4 cup marinade into small bowl; reserve.
2. Place pork in large resealable plastic food storage bag. Pour remaining marinade over pork. Seal bag; refrigerate 1 hour. Prepare grill.
3. To prepare dipping sauce, place 1/4 cup mango cubes in blender or food processor. Add reserved 1/4 cup marinade. Cover; process until puréed. Transfer to serving bowl; set aside.
4. Alternately thread pork, remaining mango cubes and onions onto metal skewers. Place skewers on oiled grid. Grill,* over medium-low coals, 12 to 15 minutes or until pork is no longer pink. Serve kabobs with dipping sauce.
*Or, broil 6 inches from heat 10 to 12 minutes or until pork is no longer pink.
Note
You may substitute 1-1/2 cups fresh or frozen peach cubes (2 to 3 peaches) for fresh mango.
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