Cut pork into small 2cm (1in) sized cubes, place in a bowl and add the spice. (You could use an alternative spice mix, eg. cajun, tex mex, etc.) Toss cubes in the spice to coat well. Leave for about 30 minutes for the flavour to absorb.
Thread 2-3 pork cubes onto wooden skewers (pre-soaked in water) and finish off with a cube of fresh mango. Place under a hot preheated grill for about 10 minutes until meat is cooked through with golden edges.
Mix all ingredients together for the two different dips. Serve skewers either hot or cold with dips and a fruity spiced rice salad.
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