Turkey Sandwich With Mango Salsa Recipes

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GRILLED TURKEY TENDERLOINS WITH MANGO SALSA



Grilled Turkey Tenderloins With Mango Salsa image

Make and share this Grilled Turkey Tenderloins With Mango Salsa recipe from Food.com.

Provided by Honeysuckle White a

Categories     Poultry

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb Honeysuckle White® or Shady Brook Farms® Turkey Breast Tenderloins
1 ripe mango, peeled cored, and diced
1 medium tomatoes, seeded and diced
1/2 cup red onion, finely chopped
1/2 cup green bell pepper, diced
2 tablespoons finely chopped mint
1/4 tablespoon salt

Steps:

  • In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving.
  • Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°F.
  • To serve, slice tenderloins and top with mango salsa.
  • Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.

Nutrition Facts : Calories 45.9, Fat 0.3, SaturatedFat 0.1, Sodium 293.8, Carbohydrate 11.2, Fiber 1.7, Sugar 9.1, Protein 1

GRILLED TURKEY TENDERLOINS WITH MANGO SALSA



Grilled Turkey Tenderloins with Mango Salsa image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 package Honeysuckle White® or Shady Brook Farms® Turkey Breast Tenderloins
or use 1 package Honeysuckle White® or Shady Brook Farms® Lemon Garlic Flavor Marinated Tenderloins
Mango Salsa
1 ripe Mango peeled, cored, and diced
1 medium tomato, seeded and diced
½ cup red onion, finely chopped
½ cup green bell pepper, diced
2 tablespoons finely chopped mint
¼ tablespoon salt

Steps:

  • 1.In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving. 2.Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°. 3.To serve, slice tenderloins and top with mango salsa. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

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