Combine garlic, mango puree, cilantro, apple cider vinegar, ground cumin and olive oil together, and stir well. Add pork cubes and marinate, refrigerated, for a minimum of 2-3 hours.
Prepare grill with wood charcoal and preheat to 500°F for a perfect grilling of the churrasco. Grill red onion and scallions until lightly charred and softened. Set aside. Prepare skewers by alternating 5 pieces of marinated pork and mango cubes; season with salt and pepper prior to grilling. Place skewers onto open fire grill, and cook 7-8 minutes on each side, being careful not to over char.
To serve: Lay down the grilled red onion and scallions as a bed, and place the skewer on top. Garnish with fresh herbs and add Fried Potato Chips to the plate.
Chef Note: The amount of time on the grill can differ depending on your grill, open fire vs. gas grill. Having the grill very hot is the key to keeping the mango cubes from breaking down.
Recipe courtesy of Chef Olivier Gaupin, Benchmark—A Global Hospitality Company