Turkey and Mango Picadillo
- Total Time
We remade this traditional Latin dish with ground turkey breast instead of ground beef. Make sure your mango is ripe but firm. If not, use frozen mango chunks.
uncooked ground turkey breast1 pound(s)
canola oil1 Tbsp
uncooked scallion(s)½ cup(s), sliced
garlic clove(s)2 clove(s), medium, minced
ground cinnamon1 tsp
ground coriander1 tsp
ground cumin1 tsp
dried oregano1 tsp
dried thyme1 tsp
fat free salsa1 cup(s), thick-and-chunky style
mango(es)1 large, cubed (or 15 oz unsweetened, frozen mango chunks)
long grain cooked brown rice2 cup(s), kept hot
- Cook turkey in a large skillet over medium-high heat until browned, stirring occasionally, about 5 minutes; drain off any fat and return pan to heat.
- Add oil to skillet and heat until sizzling. Stir in scallions, garlic, cinnamon, coriander, cumin, oregano and thyme; cook, stirring, for 2 minutes. Gently stir in salsa and mango; cover and cook until heated through, about 2 minutes more. Serve over brown rice. Yields about 3/4 cup of stew and 1/2 cup of rice per serving.