Trim Fat from pork and cut into thin strips.

Heat oil in large skillet or wok over medium-high heat until hot. Add pork and seasoning blend; stir-fry 2 minutes. Add mango and bell pepper; stir-fry 2 minutes or just until pork is no longer pink.

Blend orange juice, cornstarch and pepper sauce until smooth; add to skillet. Cook and stir 2 minutes or until sauce is clear and thickened. Stir in green onions.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Meat, 1 Fruit, 1/2 Fat.

Nutrition Facts: Calories 264; Calories from Fat 38%; Total Fat 11g; Saturated Fat 2g; Protein 24g; Carbohydrates 17g; Cholesterol 66mg; Sodium 349mg; Dietary Fiber 1g.

Serving Suggestion: Create an easy island side salad by adding canned pineapple tidbits and raisins to prepared coleslaw.

Tip: Look for firm but not hard mangoes with a yellow or red blush. Underripe fruit can be ripened in a paper bag for 1 to 3 days. Ripe mangoes have a sweet, fruity aroma.