Mango Bruschetta

With Riverview Farms Pork Roast

PrepTime Mins
Serves 6
Cook Time Mins

1 x Riverview Farms Pork Roast

1 loaf x Bread - sourdough or pane di casa

2 x Mango

2 x Truss tomatoes

1 x Red onion

2 x Red chili

2 tbsp x Lime

2 tbsp x Olive oil

20 x Basil leaves


Essential Tools

Chef knives

Chopping board

Mixing bowl

Grill pan

Measuring utensils


This dish can be eaten hot or cold so great to use any leftover pork the next day - great for a picnic in the park!

If chiffonading the basil seems to fancy just give it a rough chop or tear!

  1. 1

    Dice mango, onion & tomato into similar sized pieces (1cm cubes)

  2. 2

    Dice chili finely

  3. 3

    Chiffonade the basil - a fancy term for placing the basil leaves on top of each other, rolling into a cylinder and slicing finely

  4. 4

    Mix the mango, onion, tomato, basil, chili, lime, oil & seasoning together and set aside

  5. 5

    Slice the pork into 1cm thick slices and then cut it into small cubes. Add to the mango mixture

  6. 6

    Slice your bread, grill it (I like to add a little olive oil to my bread) and then top with the mango mixture

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