Tropical Mango Pork

This recipe was born from a cocktail experience I had on a Mexican beach. Known as the "welcome drink," it resembled a mango margarita with Chamoy and Tajin. Chamoy, a condiment prevalent in Mexican cuisine, is crafted from dried chilies, lime, and fruit. Surprisingly, Chamoy has its origins in Asia but has been wonderfully adapted in Latin cuisine. The tropical flavors in this dish strike an exquisite balance between sweetness and saltiness, and every time I make it, I'm transported back to the beach. It pairs beautifully with cilantro lime rice, completing the experience.

Serving size: 4-6 people
Time: 1 hour


  • 1 pork loin or tenderloin
  • 1 bottle of Chamoy
  • 1 mango, sliced
  • 2 limes and zest
  • 1 tablespoon Tajin, plus more for garnish
  • 2 teaspoons [Not So] SIMPLE SPICE
  • 2 teaspoon fresh cilantro, chopped
  • garnish: fresh cilantro, Chamoy & Tajin


  1. Place the pork in a plastic bag with the Chamoy (reserve about ¼ cup to spread once the pork is cooked) and & marinade overnight. 
  2. Preheat the oven to 400 degrees. Line a cookie sheet with foil or parchment paper.
  3. Slice the pork loin every 2” but not cutting all the way through to keep the pork in 1 piece.
  4. Place the marinated pork on a cookie sheet lined with foil.
  5. Sprinkle with SIMPLE SPICE
  6. Place a sliced mango in between each slice of pork and top with 1 tablespoon of Tajin and 2 teaspoons of fresh cilantro.
  7. Bake at 400 for 45 minutes or until the internal temp reaches 145-160 degrees. Garnish with fresh cilantro, Chamoy & Tajin. Enjoy!