Mango Tango Teriyaki Sliders

Preheat the oven to 400 degrees F.

In a food processor or blender, place ⅔ cup of the mango, the mayonnaise, 1 tablespoon of the teriyaki sauce, 1 teaspoon of the ginger, ½ teaspoon kosher salt and ¼ teaspoon pepper. Cover, and then process until smooth. Pour into a small bowl; cover and refrigerate.

Bake the biscuits as directed on the can.

Meanwhile, in a medium bowl, mix the pork, the remaining ⅓ cup mango, 2 tablespoons of the teriyaki sauce, remaining 1 teaspoon ginger, ½ teaspoon kosher salt, and ¼ teaspoon pepper until just combined. Shape mixture into 10 patties, about ½ inch thick. Heat a 12-inch nonstick skillet over medium-high heat; cook the patties in skillet 6 to 9 minutes, turning once, until a meat thermometer inserted in the center of patties reads 160 degrees F. Brush the patties with remaining teriyaki sauce. Split the biscuits; spread 1 teaspoon of the mango mayonnaise on the split sides of each biscuit. Fill the biscuits with the patties and some avocado. Serve with remaining mango mayonnaise.