The Dinner Planner

Sticky Mango Pork Traybake

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 500 grams pork fillet – sliced into two pieces
  • 2 tbsp olive oil
  • 600 grams sweet potato sliced into 2-3cm chips
  • 3 large carrots sliced into 1cm chips
  • 200 grams green beans
  • 2 garlic cloves – crushed
  • 1 tbsp ginger – finely grated
  • cup mango chutney
  • ½ cup greek yoghurt


  • Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
  • Toss the sweet potato and carrot in a roasting tray with garlic, ginger, 1 tablespoon olive oil and season with salt and pepper. Roast for 20 minutes
  • Meanwhile, heat oil in a frying pan over medium-high heat. Add pork. Cook. turning, for five minutes or until browned on all sides. Remove pan from heat.
  • .Add l/4 cup mango chutney. Turn pork to coat in chutney. Add pork and green beans to vegetables in oven. Drizzle pork with chutney from pan.
  • Bake for 10 minutes or until vegetables are tender and pork is just cooked through. Remove the pork to rest for a minute.
  •  Meanwhile, place yoghurt in a serving bowl. Season with salt and pepper. Swirl through remaining chutney.
  • Slice pork. Serve with vegetables and yoghurt sprinkled with coriander. 

Tips and Variations

VEGETARIAN: swap the pork for cauliflower cut into steaks. Toss through the chutney before popping on the tray. 
We used both the Pataks and Sharwood Mango Chutney in our tests. The Pataks has a lot more spices included, whilst the Sharwood is a ‘plainer’ chutney. 

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