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story.lead_photo.caption Pork Scaloppini With Rum-Mango Sauce and Coconut Rice Photo by Linda Gassenheimer (TNS)

Sweet, juicy 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 it into one-inch thick slices and flatten each to ½ inch.

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 2 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 that the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.

It takes a few extra minutes to prepare the fresh mangoes. Some markets carry frozen mangoes, which also works well in this recipe.

Boneless skinless pork chops can be used instead of pork tenderloin. They are ready when a meat thermometer reads 145 degrees.

Pork Scaloppini With Rum-Mango Sauce and Coconut Rice

1 package microwaveable brown rice to make 1½-cups cooked rice

½ cup lite coconut milk

1 cup frozen peas, defrosted

Salt and ground black pepper

2 medium, ripe mangoes

3 tablespoons dark rum

¾ pound pork tenderloin

Vegetable oil

Cook rice according to package instructions. Measure 1½-cups and set aside the remaining rice for another dinner. In a medium bowl, combine the rice, coconut milk, peas and salt and pepper to taste. Set aside and keep warm while you prepare the pork and sauce.

For the sauce: 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. Cut the flesh of the remaining into cubes.

Remove visible fat and silver membrane from the tenderloin and cut into 1-inch slices. Place slices between two pieces of plastic wrap. Flatten slices to about ½-inch thick with a rolling pin or smooth side of a meat mallet.

Coat a medium skillet with a thin film of vegetable oil and place over medium-high heat. 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 the mango puree to pan. Cook puree for about 30 seconds, scraping up brown bits of pork scraping up brown bits of pork as it cooks. Add the mango cubes. Toss cubes in puree for 15-20 seconds. Spoon sauce over pork and serve with rice.

Makes 2 servings.

Food on 07/24/2019

Print Headline: Mangoes, pork create a seasonal scaloppini

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