Pork Mango Picadillo

Spicy ground pork with mango, almonds, and cilantro. Perfect over rice!

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 1 pound ground pork (can substitute ground turkey, but add an extra tablespoon of oil to the pan when cooking)
  • 1 tablespoon extra virgin olive oil
  • 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 tablespoons toasted almonds, chopped
  • 2 tablespoons cilantro leaves
  • Hot cooked white or yellow rice


1 Brown the ground pork: Heat oil in 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Allison C

    I made this for my family last week – they had it with chopped, seasoned tomatoes (no salsa on hand) and I had mine without (can’t eat tomatoes). It was a big hit with everyone, and we’re having it again tonight!


  • John

    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.


  • Jackie

    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!

  • Karen

    Love love loved the combination of flavours. Kids reviews were a mixed bag……their loss.


  • Cindy

    Wow, what a great recipe! So easy to make and so flavourful! We all loved it

  • Ellen

    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

  • Jess

    Elise, I have tried all the mango recipes(except the sorbet) in your blog and love this one best! This recipe is so easy and the taste is out of the world! Followed recipe to the T but left out the almond and cilantro as I didn’t have them. Highly recommended!! I am looking forward to more mango recipe creations.

  • Lisa

    I have made this delicious recipe numerous times with ground pork, and decided to try it with ground chicken. It was terrific! Also, if you don’t have a ripe mango on hand, the canned kind actually works just fine.

  • Claire

    What a delightful meal! I had a perfectly ripe mango and decided to try it with this recipe and I’m so glad I did. I used a peach and pineapple salsa which complemented it nicely and served it over quinoa. I didn’t have ground pork, but used lean ground turkey and a hot Italian turkey sausage link (casing removed). Turned out beautifully. I’ll definitely make this again!

  • Jenny

    This recipe is amazing! As a variation, from our previous night’s BBQ pork tenderloin dinner, we used cubed tenderloin and it worked fantastically well in place of the ground pork!

  • Teresa

    This was delicious when I made it, but depending on the salsa used, may need the addition of an acid to round out the flavors. I used a touch of white wine vinegar, and it was perfect! I’ll be making this again. Thanks.

  • Becky

    The hardest part was peeling and cutting the mango. The best part was the flavor and fragrance of the cilantro. I fixed a few plan-over meals and I will need to convince my husband that one of them is mine. Thanks for the great recipes.

  • melissa

    Thanks for the fabulous recipe! I made it with a few tweaks (added some cayenne, a little less thyme, and a little of the leftover roast chicken we had in the fridge) but essentially the same and we all loved it. My six-year-old asked that in the future I make it at least once a week. I served it (rice and picadillo) over a bed of spinach and it made the perfect one bowl meal. Thank you!

  • zoe

    This was so good! I kind of changed up the recipe a lot though. I used ground chicken instead of pork and used the suggestion to add oil. I also used fresh chopped pineapple instead of mangoes and I didn’t have thyme so I added poultry seasoning instead. I also browned the onions and fruit first so they would get nice and caramelized. When I was done, it still felt like it needed something, so I threw in some cayenne, brown sugar, and a few squirts of honey. I think the honey really brought out th sweet caramelized fruit flavor.Yummy! I hoped I would have some leftovers I could eat tomorrow but we practically licked the pan it was so good!

    Next time I make this I will try adding some thai basil instead of oregano since this dish reminded me of thai food.

  • Mary

    We tried this with medium hot peach salsa and it was really good. For the person who can’t eat mangoes, I think peaches or nectarines might be a good substitute. A keeper. And it really does cook quicker than the rice.

  • Lori

    Well i tried this, had everything, followed the recipe……tried it once, will not again.
    It was interesting, had a flavor that was unusual, but just not for me…..

  • stefi

    We only have philippine mangoes here. Would it be alright to use it, considering these mangoes taste completely different from the mangoes you have in the US?

    Well, since you can make this picadillo with other fruit, you should be able to use a different kind of mango. Try it and see! ~Elise

  • SVE

    I made this dish tonight. It is so delicious and flavorful. It will definitely be a keeper. Thanks Elise!

  • Chantel

    We made this last night and everyone loved it. We tripled the recipe and it was demolished! It was fast, easy and delicious! Thank you for sharing it!

  • Monica

    Hi Elise!

    This recipe was a hit last night. First picadillo I’ve ever made or tasted, and we really liked it. I now try to make about one new recipe a week to change things up, and they almost always come from your site!

  • Robin

    or peaches, instead of mango, pineapple, or apricot

  • Patti

    This is on my stove right now, waiting for the rice to finish, and it smells SO GOOD.

  • lesterK

    For the person with the mango allergy, we had it with small pineapple chunks tonight instead of the mango. Tasty.

  • stephanie

    I know mango is central to this dish, so this is silly question, but I’m allergic. can you suggest a substitute fruit?

    Sure, try apricots. ~Elise

  • Mariola

    Great recipe:)

  • Mary Kay

    Just wanted to thank you for this recipe. We made it again last night (our third time or so) and were impressed by the easy, tasty results. Your site is a treasure — keep up the good work!

  • Frank

    I found this recipe easy to make with an intriguing blend of flavors to enhance the pork. This recipe is a keeper.