Picadillo is a spicy Latin American meat dish often served as a stuffing in chilies, taco filling, or served with rice. I nabbed this recipe from my friend Heidi H’s recipe collection one day because it looked intriguing.
What a keeper! Lots of flavor and in the time it takes you to cook the rice, the dish will be done.
Pork Mango Picadillo Recipe
PrintIngredients
- 1 lb ground pork (can substitute ground turkey, but add a bit of oil to the pan when cooking)
- 1/3 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried thyme, crushed
- 1 cup of chunky, tomato-based salsa (prepared or homemade)
- 1 mango, peeled, pitted, cubed
- 2 Tbsp toasted almonds, chopped
- 2 Tbsp cilantro leaves
- Hot cooked white or yellow rice
Method
1 Brown the ground pork: Heat a large skillet on medium high. Add small chunks of ground pork to the pan, not stirring, so that the meat has a chance to brown. Once one side is nicely browned, use a spatula to flip the pieces to the other side, again stirring as little as possible.
Once you have some nice browning, you can stir and cook the pork until all pieces are cooked through and no longer pink. Drain off any fat in excess of a tablespoon.
2 Add the onions and spices: Lower the heat to medium. Stir in the onions, garlic, cinnamon, coriander, cumin, oregano, and thyme. Cook, stirring, for 2 minutes more.
3 Gently stir in salsa and mango pieces.
4 Cover and heat through: Lower the heat to low. Cover and heat through, about 2 minutes. Spoon into serving dish.
Sprinkle with chopped almonds and cilantro to serve.
Serve with hot cooked rice.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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Two things about this recipe. First – don’t use a strongly flavored salsa in this. It will drown out all the great spices you put into it. In fact, I just use chopped, seeded tomatoes. Second – you can use frozen mango in this but frozen sometimes tends to be a little short of ripe. If that’s the case microwave it in 20 or 25 second bursts until it is riper. This works for underripe fresh mango too. I’ve made this numerous times and love it.
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I used the last of a pork shoulder on a Friday night to use up my leftovers. WOW! It was quick and tasty – great with a beer. I tried some nappa cabbage leaves (top half) It held the mixture nicely. But it was tastiest with just the rice I think. Thanks for the great recipe!
Love love loved the combination of flavours. Kids reviews were a mixed bag……their loss.
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Wow, what a great recipe! So easy to make and so flavourful! We all loved it
Elise, can I use frozen mango chunks in this recipe?
Good question. I think if you let them defrost first, then yes, you could use them. Haven’t tried it though. ~Elise