Fresh Mango Puree: To make this, peel and cut fresh mango (you will probably need 1 to 2 mangoes for this recipe), and then puree it until smooth in a blender or food processor. If you have leftover mango puree, use it as a topping for yogurt, oatmeal, ice cream, pancakes, etc.
To Make Ahead: Make the meat mixture up to 3 days in advance and store it covered in the fridge until serving.
Whole30-Friendly: To make this recipe Whole30-compliant, omit the honey (and so you may want to reduce the vinegar by half or so), omit the Dijon, and add ½ teaspoon mustard powder.