Dinner in minutes

Top turkey dogs with quick mango relish

 <span class="cutline_leadin">Mango dog:</span> Grilled turkey sausage can be topped with mango relish and quick slaw for an easy dinner.
Mango dog: Grilled turkey sausage can be topped with mango relish and quick slaw for an easy dinner.

Main Dish

Grilled Turkey Sausage with Mango Relish

1/2 cup cubed ripe mango

1 1/2 teaspoons brown sugar

1/4 cup diced red onion

1 tablespoon lime juice

Salt and freshly ground black pepper

Vegetable oil spray

4 low fat turkey sausages (about 12 ounces total)

4 whole wheat hot dog buns

Mix mango, brown sugar, onion and lime juice together in a small bowl. Add salt and pepper to taste.

Preheat grill or use stove-top grill. Spray grill with vegetable oil spray. Grill sausages 5 minutes, then turn and grill 5 minutes more. A meat thermometer should read 165 degrees. Open hot dog buns and toast on grill for 2 minutes. Serve sausages on buns and spoon mango relish on top. Makes 2 servings.

Per serving: 575 calories (30 percent from fat), 19.4 g fat (4.2 g saturated, 6.5 g monounsaturated), 126 mg cholesterol, 44.5 g protein, 54.4 g carbohydrates, 6.7 g fiber, 1451 mg sodium.

Side dish

Quick Coleslaw

2 tablespoons reduced-fat mayonnaise

2 tablespoons distilled white vinegar

1/2 tablespoon Dijon mustard

2 teaspoons brown sugar

Salt and freshly ground black pepper

2 cups shredded cabbage

Mix mayonnaise, vinegar, mustard, and brown sugar together in a medium-size bowl. Add salt and pepper to taste. Add cabbage and toss well. Taste. Add more mustard, vinegar or salt and pepper as needed. Makes 2 servings.

Per serving: 90 calories (51 percent from fat), 5.1 g fat (0.7 g saturated, 1.2 g monounsaturated), 0 mg cholesterol, 1.2 g protein, 9.9 g carbohydrates, 1.9 g fiber, 216 mg sodium.


Large, juicy mangoes are at the height of their season in South Florida. Grilled turkey sausages with a mango relish make a sweet and spicy summer dinner.

There are several different turkey sausages available with various seasonings added. Some are hot and spicy, others are mild and tame, and still others are smoked. Pick whatever suits your taste.

Bagged, shredded cabbage ready to use for coleslaw is available in the produce section of the market. Some come with shredded carrots as well as cabbage. This makes making homemade coleslaw a breeze. If pressed for time, buy deli coleslaw.

The recipe here calls for mango cubes. Here is a quick way to cube a mango:

Slice off each side of the mango as close to the pit as possible. Take the mango half in your hand, skin side down. Score the fruit in a crosshatch pattern through to the skin. Bend the skin backwards so that the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.

Helpful Hints

• Sausages can be grilled outside or on a stove-top grill.

• For easy cleanup if using a stove-top grill, spray it with a vegetable oil spray before using.


• Make coleslaw and set aside to marinate.

• Make mango relish.

• Grill sausages.


Fred Tasker’s wine suggestion: This is fatty and the mango is sweet, so I would suggest a fruity red like pinot noir.

Shopping List

To buy: 1 ripe mango, 1 red onion, 1 lime, 1 package low-fat turkey sausage (4 needed), 1 package whole wheat hot dog buns (4 needed), 1 bag shredded cabbage, 1 jar reduced-fat mayonnaise, 1 package brown sugar, 1 small bottle distilled white vinegar and 1 jar Dijon mustard.

Staples: Vegetable oil spray, salt and black peppercorns.

Find more of Linda Gassenheimer’s recipes on her website, dinnerinminutes.com, and on Twitter, @lgassenheimer.

Read more Dinner In Minutes stories from the Miami Herald

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