Photo of Turkey and mango picadillo by WW

Turkey and mango picadillo

SmartPoints® value per serving
Total Time
32 min
20 min
12 min
Healthy, homemade fast-food is a cinch with this Latin-inspired recipe. We remade this traditional dish with ground turkey breast instead of ground beef. Make sure your mango is ripe but firm. If you don't have any, use frozen mango chunks instead. This meal freezes well so double the recipe, freeze in small containers and enjoy on too-busy-to-cook nights. When ready to eat, thaw the dish in the refrigerator and reheat in a large skillet over medium-heat for about 10 minutes. Add more salsa if it's a little dry.


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.
  3. Serving size: 3/4 cup stew and 1/2 cup rice

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