Turkey and Mango Picadillo

Total Time
32 min
20 min
12 min
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 extra lean ground turkey breast

1 pound(s)

canola oil

1 Tbsp

uncooked scallion(s)

½ cup(s), sliced

garlic clove(s)

2 medium clove(s), minced

ground cinnamon

1 tsp

ground coriander

1 tsp

ground cumin

1 tsp

dried oregano

1 tsp

dried thyme

1 tsp

fat free salsa

1 cup(s), thick-and-chunky style


1 large, cubed (or 15 oz unsweetened, frozen mango chunks)

long grain cooked brown rice

2 cup(s), kept hot


  1. 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.
  2. 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.
Freezing and thawing instructions: Prepare the recipe and place the cooled product in a freezer-safe container; cover tightly and freeze. When ready to eat, thaw the dish in the refrigerator and then reheat it in a large skillet over medium-heat for about 10 minutes. (You may need to add more salsa to prevent dryness.) Or you can reheat the thawed dish in the microwave.This recipe is part of our Cook Ahead and Freeze Series. Find mouth-watering recipes that’ll help you put meals on the table in minutes during stressful or busy times. Homemade ‘fast food’ was never so easy and healthy ‘frozen dinners’ never tasted so good! Try some of our other fabulous freezable recipes such as Red Snapper and Couscous Stew, Mexican Meatloaf, Mustard-Dill Chicken and Roasted and Stuffed Eggplant.

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