Sous Vide Hasselback Pork with Mango

Sous Vide Pork with Mango (9 of 9)

Sitting in the swelteringly hot office of Fresh Mango Exports Inc. is the chief sales and distribution manager, ‘Rocky’ Albert, cooling his lined and oily visage with a hand held fan. In walks Sunny, the youthful and earnest head of picking and packing. “Albert my friend, we have a problem. Last night’s storm has caused windfall in the mango grove. The fruit is nowhere near ripe. It looks like we’ll lose our shirts on it.” Albert’s leathery face breaks into a sly grin. “Don’t worry your pretty head Sonny, even if the cricket team don’t take them for practice, I’ll sell them to the Irish. They wouldn’t know a ripe mango if it fell off the tree on their heads.”

This little vignette, or something similar,  is the only thing that can explain the dire quality of most of the hard, dark green and slightly bitter mangos available here in Ireland. I really don’t understand why we are treated so badly by Fresh Mango Exports Inc. But, let’s leave that debate for another day. I was lucky enough to find one near ripe mango in the local supermarket. That got me thinking. I bought it and two of it’s windfallen brethren to make a recipe of my own devising, Sous Vide Hasselback Pork with Mango.

Sous Vide Pork with Mango (1 of 9)

The ingredients shot is pretty laughable. 5 ingredients in total.


  • 3 mangos (ripe if you can get them, though the unripe make for a great sauce)
  • 1 pork fillet (rare breed, good quality pork if you can get it)
  • 1 teaspoon of sweet paprika
  • Half a teaspoon of salt
  • Half a teaspoon of black pepper

For the sauce, you will also need 8 to 10 slices of ginger and a teaspoon or two of sugar.

Firstly, peel and slice the mango into appropriate half circle sized slices. Then trim the pork of membrane. Slice the pork the same way you would for Hassleback potatoes (almost all the way through. If you are in doubt, look at the photo below.

Sous vide pork with mango (1 of 1)

Not too many slices .I thought the pork could be over-sweet if I put in too much mango.

Cut the pork steak into two (or three if it’s large). Spread the salt, pepper and paprika on a plate and roll the pork in the mixture. Place the sliced mango into the slits.

Sous Vide Pork with Mango (2 of 9)

This is starting to look very tasty. Don’t you agree?

Be very careful with the next stage as the prepared meat is difficult to handle. Slide the meat into a sous vide bag. Vacuum seal (or use the immersion method, if you like) the pork steaks.

Sous Vide Pork with Mango (3 of 9)

This shot is evidential only. Just to prove that it does seal without making a mess.

Now the important bit. Pop the sealed bag into the sous vide for an hour to an hour and a half at 53ºC (128ºF). Take it out, and carefully pat the meat dry. Brown the outside of the meat (for a bit of crunch and to make the cooked meat look a bit attractive).

Sous Vide Pork with Mango (6 of 9)

I used the gas gun. Frying wouldn’t work and our grill (broiler) would have been too slow.

While the meat is cooking, make the sauce. Rocky Albert and his rock hard mangos are not going to get the better of us! Peel and slice the mangos. I cut diagonals, working towards the side of the big seed in the middle of the fruit. Place the flesh, ginger slices and some sugar in a saucepan. Add a little water as a starter and simmer over a medium heat, stirring regularly. With the crappy, bowling ball-hard, mangos we get here, this will take about an hour. Elsewhere in the world, where ripe mango is available, it could take 2 minutes. If you have ripe mangos, don’t add any sugar. You might even add some lemon juice instead.

Sous Vide Pork with Mango (4 of 9)

It’s hard to tell the ginger from the mango. Eventually, the mango breaks down.

Pick out the ginger slices when the sauce is as good as cooked. Then use an immersion blender to make a nice smooth sauce.

I served the meat sitting on a good dollop of the sauce and accompanied by a spicy and herby couscous mixture. It was really delicious.

Sous Vide Pork with Mango

This is a real delight. The sauce works particularly well.

I do encourage you to try this simple bit of sous vide magic. As long as the guys at Fresh Mango Exports Inc. don’t get their act together, we will always have a way to use the hard mangos, even if the cricket team don’t want them, we will hit it out of the park with this recipe.


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Latest comments
  • Another time, you can often bring a rather firm and greenish mango up to speed by keeping it in a plastic bag with a couple of ripe bananas for a few days, on a sunny windowsill. I don’t know what the philistines at Fresh Mango Exports do to the fruit before they send it to you; hopefully it’s not gassed and refrigerated past the point of saving. Failing that, come Down Under and cook here. You can sit under my mango trees and wait for a ripe one to hit you on the head. Maybe a nice Australian Pinot Noir to hold you while you wait…

      • True, the ripe ones do bruise easily. Not in season here right now, so I don’t know where yours came from. On the other hand, the mandarin tree is full of ripening fruit. How about something I can make from them?

  • We are getting many different varieties of Mango now – but that super pork is a problem, can not get one nice large piece, only chopped up for curry. Sad!

  • Spectacular!!!! Simply spectacular! Saving this for the future, once I get my hands on great mangos!

  • I’m a big fan of pairing pork tenderloin with fruit, so this dish is definitely for me. (In fact, I’ve just made one with roasted peaches).
    I’m very intrigued by your “hasselback’ method, though not sure it will work without the sous-vide machine. But maybe “en papillote” version of it can work out. At least we do have some ripe mango around, so that will make things easier… 🙂

  • Oh, this will be tried as soon as a mango and I are in the same kitchen, pork being no problem! When I still ate potatoes more often than twice a year the Hasselback recipe provided nice ones for dinner with friends. This one is an inspired use of the method but would try the ‘en papillote’ method as well. Loved the lessons learnt from Kate’s conversation with you . . . that dessert sounds so, so, so moreish 🙂 !

  • Fresh Mango Exports Inc. must export to Sweden as well, because you can drive a nail with the mangoes we get here. Smashing recipe and one I shall attempt now that Kate has educated us on how to ripen a mangoes. I’ve used the banana method for avocados, but never on Mr Mango.

  • That looks so good it almost tempts me to buy a sous vide machine (almost – my counter is cluttered enough already). We have the same problems with unripe mangoes here in deepest, darkest Suffolk. Thumbs-up to Kate for the ripening tips, although I’d prefer to sit under her tree like Newton and wait for ripe ones to fall into my lap. Lx

  • Mangos, which are grown here in Florida, are still show up at our market rock hard. When I’m out walking, I can see mangos ripening on trees in our neighborhood so perhaps a few ripe ones will show up in the market before long. Your dish sounds great…what spices did you add to your couscous?

      • I definitely will and thank you for this.

  • This looks great! Here they have the nerve to slap a “ready to eat” sticker on them, even though they are just as hard as yours.

  • Ooh, we have mangoes at the co-op! Though I’d have to grill as we don’t have a sous vide but great flavour combinations.

  • off topic: Yes, Conor, I have happily followed Sam B also . . . since our stations seem to have been too poverty-stricken to buy the Giro had to subscribe to Eurosport Brit delivery – Conor, I can speak ‘Oirish’ again courtesy of Sean Kelly and Declan Quigley 🙂 ! But, past the midnight hour, am still slow to remember we are now Mitchelton-Scott, also doing v well in GC !! Well, Froomie ain’t . . . let’s see whether I can last two more nights to find out . . . . Loved the beginning in Israel, think it will be ‘worth it’ to be stupid in daytime for another few days: oh the scenery alone . . . .

  • Off topic once more: Hope to God you were able to see at least some of yesterday’s’ unexpected and thrilling passage: who had time to appreciate the scenery . . . . a gift to be there . . . .

  • Thai really looks spectacular! 💖 Love mangoes, and the addition of ginger leans toward the healthy side of life usual! 💖

  • I would prefer if my pork is fully cooked,though a great meal.

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