Recipe: Sparkling Orange Mango Mojo Marinade

ADD TO FAVORITES

Continuing my quest for healthy foods this month, I stumbled upon this refreshing recipe that is about as "Florida" as it gets. There are three ingredients that stand out to me as representative of the Sunshine State:  orange, mango, and mojo.

Citrus and tropical fruits are regularly grown here and Mojo (pronounced moh-ho) is a Cuban sauce made with garlic, olive oil and citrus juices.

The recipe is courtesy of Sparkling ICE, a new zero-calorie beverage that's available at most local Florida grocers including Publix, WinnDixie, and Walmart. You can find the drink by typing in your Florida zip code here for a list of stores.  

I can't wait to fire up the grill in the back yard and try this one out! (Yes, we grill outside here in Florida during the wintertime. The weather is awesome like that.)

 

Sparkling Orange Mango Mojo Marinade

Yield: 2¼ cups of marinade

Prep time: 10 minutes

Inactive marinate time: At least 10 hours or overnight

Ingredients for Marinade

1 ½ cups Orange Mango Sparkling ICE

6 cloves of peeled garlic

1 fresh jalapeño halved and seeded

½ cup of olive oil

2 teaspoons of dried oregano

3 tablespoons of fresh cilantro

2 tablespoons of kosher salt

1 teaspoon of ground black pepper

Juice of 1 lime

Directions for Marinade

1. Place all ingredients in a blender and pulse until mixture is smooth (approximately 30 seconds).

2. For best results: marinate your desired meat at least 10 hours or overnight.

 

Orange Mango Grilled Pork Chops with Sparkling Pineapple Coconut Chutney

Yield: 4-6 servings

Prep time: 10 minutes

Cook time: 25 minutes

Inactive marinate time: At least 10 hours or overnight

 

Ingredients for Chutney

1½ cups Pineapple Coconut Sparkling Ice

3 tablespoons brown sugar (dark or light)

4 cups fresh pineapple, medium chunks

 

Directions for Sparkling Pineapple Coconut Chutney

1. Combine Pineapple Coconut Sparkling ICE and brown sugar in a large sauté or frying pan. Cook on high heat and bring to a boil.

2. Reduce the heat to medium and continue to cook until the mixture is syrupy and about half its volume.

3. Add the fresh pineapple chunks and cook for about 10 minutes, mixing occasionally.

4. Turn off the pan once the pineapples have darkened in color and are soft enough for a knife to glide through with ease.

 

Directions for Grilling

1. Remove pork chops from marinade and pat dry with a towel, apply salt and pepper both sides.

2. Heat grill on medium high heat. Once the grill is ready, place the pork chops flat on a 45 degree angle and cook for 2 minutes.

3. For perfect grill marks, lift the pork chop and rotate to the opposite angle (think of a clock- start facing 2 and then you rotate the pork chop to face 10). Cook for 2 more minutes.

4. Flip the pork chop to the other side, turn the heat to medium, and repeat step 3.

5. Grill until cooked through, or until instant read thermometer reads 145 degrees internally.

6. Rest 3 minutes, top with chutney and serve.


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