If using bamboo skewers, soak them in water for at least 30 minutes.
In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat on the stove. Simmer gently until the mixture thickens to a syrupy consistency and ½ cup of the liquid remains for 20 to 30 minutes. Allow cooling. Add the mint.
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Mincing Garlic
In a medium bowl whisk the rub ingredients with the oil. Add the pork cubes and turn to coat evenly.
Thread the pork cubes and the mango chunks alternately onto skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.
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Cutting a Mango
Prepare the grill for direct cooking over high heat (450° to 550°F).
Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork cube registers 145°F (or your preferred doneness), 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.
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