Filete de Puerco con Mango La Guarida

Pork Tenderloin with Mangoes La Guarida

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

This is one of my favorite recipes from Havana’s most glamorous paladar, La Guarida. It is elegant, unusual, and quick and easy to prepare. When good mangoes are not available, I sometimes substitute ripe fresh nectarines or peeled peaches.


  • 2 large, ripe but firm mangoes
  • 4 to 6 tablespoons olive oil
  • ½ cup fi


Halve, pit, peel, and dice 1 mango and set it aside. Reserve the other mango. In a large saucepan, heat 2 tablespoons of the oil. Add the onion, garlic, and chile and sauté over medium heat until slightly softened, 2 to 3 minutes. Stir in the cilantro, diced mango, wine, broth, and