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Pork Salad Mango And Lime

  • 2
  • 20 mins


  • 225g (8oz) Lean pork fillet
  • 1 Lime
  • Black pepper
  • 1 Mango
  • Mint
  • 225g (8oz) Large pasta shapes
  • 300g (10oz) Flageolet beans
  • Handful Spinach leaves


Take 225g (8oz) lean, fully trimmed pork fillet and cut into thin medallions. Marinate in rind and juice of 1 lime and season well with black pepper. Cover and marinate in fridge for about 15-20 minutes.

Make Dressing: Peel 1 ripe mango and roughly slice, place in food processor and add 30ml (2tbsp) fresh mint, and juice from 1 lime. Whiz together to form a smooth dressing.

Cook 225g (8oz) large pasta shapes according to pack instructions. Heat wok or griddle pan, drain juice from pork and discard. Cook pork for 2-4 minutes each side until lightly browned.

Pile into a large bowl the pasta, pork slices, 300g (approx) can drained and washed flageolet beans and a handful of baby spinach leaves.

Serving Suggestion

Toss together and serve with a large dollop of dressing.

Image courtesy of AHDB from