Oh, how I remember those sweltering summer evenings! My three little ones, full of boundless energy from a day of outdoor play, would inevitably declare, “Mom, I’m starving!” the moment they crossed the threshold.

As much as I adore cooking, some nights I just need a hero recipe that’s quick, healthy, and undeniably delicious – a dish that brings smiles to everyone’s faces without keeping me chained to the kitchen. That’s precisely when this grilled turkey tenderloins mango salsa recipe burst onto our family’s menu scene.

I first tried making grilled turkey tenderloins one evening when I was craving something light yet satisfying, something that echoed the vibrancy of summer. Pairing it with a fresh, zesty mango salsa felt like a stroke of genius. The result?

A symphony of sweet, savory, and tangy flavors that instantly transports you to a tropical paradise, even if you are just in your backyard. My kids, usually wary of “new” things, devoured it. The tender, smoky turkey, perfectly cooked on the grill, combined with that bright, juicy mango salsa, quickly became a cherished family favorite.

It’s truly a celebration of simple, nourishing ingredients coming together to create something extraordinary. It became my go-to for healthy grilling, a dish that feels like a treat but is packed with goodness. If you are looking for a show-stopping meal that requires minimal fuss but delivers maximum flavor, then you must try this easy, fresh grilled turkey tenderloins mango salsa recipe. It’s food that feels like love, served straight from the grill.

Why You’ll Love This Grilled Turkey Tenderloins Mango Salsa Recipe

You are going to absolutely adore this grilled turkey tenderloins mango salsa recipe for so many wonderful reasons. First, it offers incredible flavor. The tender, lean turkey tenderloins absorb a fantastic marinade, providing a savory depth that perfectly complements the bright, sweet, and tangy mango salsa. This combination is simply irresistible.

Secondly, it is wonderfully healthy. Turkey tenderloins are a lean protein choice, low in fat and high in nutrients. Paired with fresh mangoes, red onion, cilantro, and lime juice, the salsa adds a burst of vitamins and antioxidants without any heavy sauces or excessive calories. It is truly a guilt-free pleasure.

Next, this recipe proves incredibly easy to make. Even on a busy weeknight, you can whip up this dish without stress. A simple marinade, quick grilling, and a chop-and-mix salsa come together effortlessly. You do not need to be a gourmet chef to achieve gourmet results here.

Furthermore, it is a fantastic family-friendly meal. The flavors are universally appealing, not too spicy for sensitive palates, but vibrant enough to excite everyone. Kids often love the sweetness of the mango, and you can easily adjust the spice level to suit your family’s preferences. It’s a meal everyone will ask for again and again.

Finally, grilling adds that irresistible smoky char and keeps your kitchen cool, especially during warmer months. This grilled turkey tenderloins mango salsa recipe is perfect for backyard barbecues, weeknight dinners, or even meal prepping. It truly offers a complete package of taste, health, and convenience.

Ingredients You’ll Need

Gathering your ingredients is the first step to creating this incredibly flavorful and easy meal. You will love how simple and fresh everything tastes. We break down the ingredients into two main sections: the delicious grilled turkey tenderloins and the vibrant mango salsa.

For the Grilled Turkey Tenderloins:

For the Fresh Mango Salsa:

Choose ripe, but firm mangoes for the best salsa texture. A ripe mango typically yields slightly to gentle pressure and has a sweet, fruity aroma near the stem. Fresh herbs and lime juice truly make all the difference in this recipe, so do not skimp on them!

Substitutions & Variations

One of my favorite things about cooking is the ability to adapt a recipe to fit what you have on hand or what your family loves. This grilled turkey tenderloins mango salsa recipe offers wonderful flexibility, allowing you to get creative while still enjoying fantastic flavors.

Protein Swaps:

• Chicken Tenderloins or Breasts: If turkey is not available, boneless, skinless chicken tenderloins or thinly sliced chicken breasts make an excellent substitute. Adjust grilling time accordingly; chicken breasts might need slightly longer or a butterflied cut to cook evenly.
• Pork Tenderloin: For a different flavor profile, try pork tenderloin. It cooks similarly to turkey tenderloins and pairs beautifully with the mango salsa.
• Firm Fish: Thicker fish fillets like mahi-mahi or swordfish stand up well to grilling and would taste amazing with this vibrant salsa. Grill them until flaky and opaque.

Salsa Surprises:

• Pineapple Salsa: Swap out half or all of the mango with fresh, diced pineapple for a more tangy and equally tropical twist.
• Peach Salsa: In late summer, ripe peaches make an incredible substitute for mango. Their sweetness and slight tartness are divine.
• Corn & Black Bean Salsa: Add grilled corn kernels (cut from the cob) and canned black beans (rinsed and drained) to your mango salsa for extra texture and heartiness.
• Avocado Addition: Stir in some diced avocado just before serving for a creamy texture and healthy fats.

Flavor Enhancements:

• Spicier Kick: For those who love heat, include the seeds from your jalapeño, or add a pinch of red pepper flakes to the salsa. A dash of hot sauce in the marinade also works well.
• Herb Variations: If cilantro isn’t your favorite, try fresh mint or even basil in the salsa for a different aromatic note.
• Smoky Sweet Marinade: Enhance the marinade by adding a touch of liquid smoke (a tiny amount goes a long way!) or a smoky chipotle powder for extra depth.
• Citrus Zest: Grate a little lime zest into both the marinade and the salsa for an extra bright, aromatic pop.

Grilling Alternatives:

• Indoor Grill Pan: If outdoor grilling is not an option, use a ridged cast-iron grill pan on your stovetop. Preheat it well and cook the tenderloins until cooked through, turning occasionally.
• Baking: You can also bake the turkey tenderloins. Preheat your oven to 400°F (200°C) and bake for 20-30 minutes, or until the internal temperature reaches 165°F (74°C). While you won’t get the smoky char, the flavors will still be delicious.

Feel empowered to make this recipe truly your own! Experiment with these suggestions and discover new family favorites.

Step-by-Step Instructions

Making this grilled turkey tenderloins mango salsa recipe is surprisingly straightforward. Follow these clear steps for a perfectly cooked, flavorful meal that everyone will adore.

1. Prepare the Turkey Tenderloins:

1. Pat Dry: Remove turkey tenderloins from their packaging. Pat them thoroughly dry with paper towels. This helps the marinade adhere better and encourages a good sear.
2. Mix Marinade: In a medium bowl or a large zip-top bag, combine the olive oil, lime juice, honey (or maple syrup), minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Whisk these ingredients together until well combined.
3. Marinate Turkey: Add the turkey tenderloins to the marinade, ensuring they are fully coated. If using a bowl, cover it tightly. Place in the refrigerator to marinate for at least 30 minutes, but ideally 1 to 2 hours. Do not marinate for more than 4 hours, as the lime juice can begin to “cook” the turkey.

2. Make the Mango Salsa:

1. Dice Mangoes: Carefully peel your ripe mangoes. Cut the flesh away from the pit and dice it into small, uniform pieces (about 1/4 to 1/2 inch).
2. Chop Vegetables: Finely dice the red onion and mince the jalapeño (remember to remove seeds and membranes for less heat). Roughly chop the fresh cilantro.
3. Combine Salsa Ingredients: In a medium bowl, gently combine the diced mango, red onion, minced jalapeño, and chopped cilantro.
4. Season Salsa: Pour in the fresh lime juice and add a pinch of salt. Stir everything gently to combine. Taste and adjust seasoning as needed; you might want a little more lime or salt. Set aside at room temperature while you grill, or refrigerate if making ahead.

3. Grill the Turkey Tenderloins:

1. Preheat Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush.
2. Oil Grates: Lightly oil the clean grill grates to prevent sticking. You can do this by dipping a paper towel in a little oil and, using tongs, carefully rubbing it over the hot grates.
3. Grill Turkey: Remove the turkey tenderloins from the marinade, discarding any excess marinade. Place the tenderloins directly on the hot grill.
4. Cook Turkey: Grill for about 5-7 minutes per side, turning them occasionally to get even grill marks and ensure even cooking. The exact cooking time will depend on the thickness of your tenderloins and the heat of your grill.
5. Check Doneness: The turkey is done when an instant-read meat thermometer inserted into the thickest part reads 165°F (74°C).
6. Rest Turkey: Once cooked, transfer the grilled turkey tenderloins to a clean cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring moist and tender turkey.

4. Assemble and Serve:

1. Slice Turkey: After resting, slice the turkey tenderloins into thick, juicy medallions.
2. Serve: Arrange the sliced turkey on a platter or individual plates. Spoon a generous amount of the fresh mango salsa over the top of the turkey.
3. Enjoy: Serve immediately with your favorite side dishes.

You have just created a masterpiece! Enjoy every flavorful bite of your homemade grilled turkey tenderloins mango salsa recipe.

Pro Tips for Success

Achieving perfectly tender, juicy grilled turkey and a vibrant, flavorful mango salsa is easier than you think with these expert tips. These little tricks make a big difference in your final dish.

For the Turkey Tenderloins:

• Pound for Even Cooking: Turkey tenderloins can sometimes have thicker and thinner ends. For more uniform cooking, place the tenderloins between two sheets of plastic wrap and gently pound the thicker parts with a meat mallet or rolling pin until they are a more consistent thickness. This ensures everything cooks at the same rate.
• Don’t Skimp on Marinating Time (But Don’t Overdo It): Marinating for at least 30 minutes truly infuses flavor, but avoid marinating for more than 4 hours. The lime juice acts as a tenderizer, and too much time can start to break down the proteins, leading to a mushy texture.
• Preheat Your Grill Properly: A hot grill is key for those beautiful grill marks and preventing sticking. Allow your grill to preheat to medium-high for at least 10-15 minutes before adding the turkey.
• Oil the Grates, Not the Meat: While the marinade has oil, lightly oiling your clean grill grates just before cooking provides an extra layer of non-stick protection and helps achieve that perfect sear.
• Use a Meat Thermometer: This is your best friend for perfectly cooked poultry. Insert it into the thickest part of the tenderloin; turkey is safe to eat at 165°F (74°C). Overcooked turkey becomes dry quickly, so pull it off the grill as soon as it hits that temperature.
• Rest Your Meat: This is arguably the most crucial step for juicy turkey. Always let the cooked tenderloins rest for 5-10 minutes, tented with foil, before slicing. This allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful experience.

For the Mango Salsa:

• Choose Ripe Mangoes: A perfectly ripe mango is firm but yields slightly to gentle pressure and smells sweet near the stem. Under-ripe mangoes will be too tart and firm; over-ripe ones will be mushy.
• Uniform Dicing is Key: For the best texture and visual appeal, try to dice your mango, red onion, and jalapeño into similar-sized pieces. This ensures every spoonful of salsa offers a balanced mix of ingredients.
• Balance the Flavors: Taste your salsa before serving. If it tastes a bit flat, a tiny bit more lime juice or a pinch more salt can brighten it significantly. If it’s too tart, a tiny bit of honey can balance it.
• Make it Ahead: You can prepare the mango salsa a few hours in advance. Store it covered in the refrigerator. However, for the freshest flavor and best texture, adding the cilantro just before serving is ideal, as it can wilt over time.
• Adjust Heat to Taste: Jalapeños vary in their spice level. Always start with half a jalapeño and remove the seeds and membranes for milder heat. Taste and add more if you prefer a spicier salsa.

By following these simple pro tips, you will consistently create a mouthwatering grilled turkey tenderloins mango salsa recipe that impresses every time.

Storage & Reheating Tips

You may find yourself with delicious leftovers of this grilled turkey tenderloins mango salsa recipe, and storing them properly ensures you can enjoy them again later. Here’s how to keep everything fresh and tasty.

Storage:

• Separate Components: Always store the grilled turkey tenderloins and the mango salsa in separate airtight containers. This prevents the salsa from making the turkey soggy and helps both components maintain their optimal texture and flavor.
• Refrigeration: Place both containers in the refrigerator within two hours of cooking. The grilled turkey will remain fresh for 3-4 days. The mango salsa is best enjoyed within 2-3 days, as the freshness of the fruit and herbs begins to diminish over time.
• Freezing Turkey (Optional): While best fresh, you can freeze cooked turkey tenderloins. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 2-3 months. Do not freeze the mango salsa; its fresh ingredients will not hold up well to freezing and thawing.

Reheating Turkey:

• Oven (Best Method): For the most tender and juicy results, preheat your oven to 300°F (150°C). Place the sliced turkey tenderloins in a baking dish with a tablespoon or two of chicken broth or water to add moisture. Cover the dish tightly with foil. Reheat for 10-15 minutes, or until just warmed through. Be careful not to overcook, as this can dry out the turkey.
• Skillet: You can also reheat turkey slices in a non-stick skillet over medium-low heat with a small amount of oil or broth. Cover the skillet and heat gently, flipping once, until warmed through. This method works well for smaller portions.
• Microwave (Quickest): For a quick reheat, place turkey slices on a microwave-safe plate with a splash of water or broth. Cover loosely and microwave in 30-second intervals until warm. Be very cautious, as the microwave can easily dry out poultry.

Reheating Salsa:

• Serve Cold: Always serve the mango salsa cold. Do not attempt to reheat it. If you refrigerated it, simply pull it out a few minutes before serving to take the chill off slightly, if desired. Give it a quick stir to redistribute any juices.

By following these simple storage and reheating guidelines, you can enjoy the wonderful flavors of this grilled turkey tenderloins mango salsa recipe long after you first make it!

What to Serve With This Recipe

This grilled turkey tenderloins mango salsa recipe already delivers a complete explosion of flavor and healthy protein. However, pairing it with the right side dishes elevates the meal, balancing the tastes and adding satisfying textures. Here are some of my favorite simple, nourishing accompaniments:

Grains for Soaking Up Flavor:

• Coconut Lime Rice: This is my absolute favorite pairing! Cook jasmine rice with coconut milk instead of water, adding a squeeze of lime juice at the end. The subtle sweetness and creamy texture complement the vibrant salsa perfectly.
• Quinoa: For a nutrient-dense option, serve with fluffy quinoa. Its earthy flavor and satisfying texture make it a fantastic, healthy base.
• Couscous: Quick-cooking couscous absorbs the delicious juices from the turkey and salsa beautifully, creating a light and easy side.

Fresh and Roasted Vegetables:

• Grilled Asparagus: Toss fresh asparagus spears with olive oil, salt, and pepper, then grill them alongside the turkey until tender-crisp. The smoky char pairs wonderfully.
• Roasted Sweet Potatoes: Cubed sweet potatoes roasted with a hint of chili powder and cumin provide a lovely sweetness and earthy balance.
• Simple Green Salad: A crisp green salad with a light vinaigrette offers a refreshing counterpoint, especially good for cleansing the palate between bites.
• Grilled Corn on the Cob: Sweet corn, grilled until slightly charred, adds a lovely sweetness and a fun, summery feel to the meal.

Other Complementary Sides:

• Black Bean Salad: A simple salad of black beans, diced bell peppers, red onion, and a lime-cilantro dressing adds extra protein and fiber.
• Avocado Slices or Guacamole: Creamy avocado provides a rich, cooling contrast to the bright salsa and grilled turkey.
• Warm Tortillas or Wraps: Serve the turkey and salsa inside warm corn or flour tortillas for a taco-style meal, a fun and interactive way to enjoy it.

No matter which sides you choose, aim for simplicity. This turkey and salsa combination stands strong on its own, so your accompaniments should enhance, not overpower, its incredible flavors. Enjoy creating a perfectly balanced and delicious meal!

FAQs About Grilled Turkey Tenderloins and Mango Salsa

Here are some frequently asked questions about this delicious grilled turkey tenderloins mango salsa recipe, providing quick answers to help you master this dish.

How do I know when the turkey tenderloins are cooked through?

The safest and most accurate way to check for doneness is by using an instant-read meat thermometer. Insert it into the thickest part of the turkey tenderloin, avoiding any bone (though turkey tenderloins are boneless). The turkey is fully cooked and safe to eat when the internal temperature reaches 165°F (74°C). The meat will also appear opaque and firm when pressed.

Can I make the mango salsa ahead of time?

Yes, you can absolutely prepare the mango salsa a few hours in advance. In fact, letting it sit allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. However, for the freshest appearance and best texture, I recommend adding the fresh cilantro just before serving, as it can sometimes wilt when stored for too long.

What if I don’t have an outdoor grill?

No problem! You can still enjoy this recipe. Use a ridged cast-iron grill pan on your stovetop.

Preheat it well over medium-high heat, oil it lightly, and cook the turkey tenderloins for about the same amount of time, turning frequently. Alternatively, you can bake the marinated turkey tenderloins in a preheated oven at 400°F (200°C) for 20-30 minutes, or until they reach 165°F (74°C).

How can I make this grilled turkey tenderloins mango salsa spicier?

To add more heat, simply leave some or all of the seeds and membranes in the jalapeño when mincing it for the salsa. Jalapeño seeds carry a lot of the capsaicin (the heat component). You can also add a pinch of red pepper flakes to the salsa, or include a dash of your favorite hot sauce in the turkey marinade for an extra kick.

Is this grilled turkey tenderloins mango salsa recipe suitable for meal prep?

Yes, it is excellent for meal prep! Cook the turkey tenderloins and prepare the mango salsa separately. Once cooled, store them in airtight containers in the refrigerator.

When you are ready to eat, reheat the Turkey gently (preferably in the oven or on the stovetop to prevent drying) and serve with a fresh scoop of the cold salsa. This makes for a healthy and delicious grab-and-go lunch or dinner throughout the week.

Can I use frozen turkey tenderloins?

Yes, you can use frozen turkey tenderloins, but ensure you thaw them completely in the refrigerator before marinating and grilling. Thawing usually takes 24-48 hours, depending on the size of the tenderloins. Never marinate or cook turkey from frozen, as this can lead to uneven cooking and potential food safety issues.

grilled turkey tenderloins mango salsa recipe

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Oh, how I remember those sweltering summer evenings! My three little ones, full of boundless energy from a day of outdoor play, would inevitably declare, "Mom, I'm starving!" the moment they crossed the threshold. As much as I adore cooking, some nights I just need a hero recipe that's quick, healthy, and undeniably delicious – a dish that brings smiles to everyone's faces without keeping me chained to the kitchen. That's precisely when this grilled turkey tenderloins mango salsa recipe burst onto our family's menu scene. I first tried making grilled turkey tenderloins one evening when I was craving something light yet satisfying, something that echoed the vibrancy of summer. Pairing it with a fresh, zesty mango salsa felt like a stroke of genius. The result? A symphony of sweet, savory, and tangy flavors that instantly transports you to a tropical paradise, even if you are just in your backyard. My kids, usually wary of "new" things, devoured it. The tender, smoky turkey, perfectly cooked on the grill, combined with that bright, juicy mango salsa, quickly became a cherished family favorite. It's truly a celebration of simple, nourishing ingredients coming together to create something extraordinary. It became my go-to for healthy grilling, a dish that feels like a treat but is packed with goodness. If you are looking for a show-stopping meal that requires minimal fuss but delivers maximum flavor, then you must try this easy, fresh grilled turkey tenderloins mango salsa recipe. It’s food that feels like love, served straight from the grill.

• Author: Karim Benali
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 4 servings
• Category: Dinner
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

1.5 – 2 pounds Turkey Tenderloins
2 tablespoons Olive Oil
2 tablespoons Lime Juice
1 tablespoon Honey or Maple Syrup
2 cloves Garlic
1 teaspoon Chili Powder
1/2 teaspoon Cumi
1/2 teaspoon Smoked Paprika
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 large Ripe Mangoes
1/4 cup Red Onio
1/4 cup Fresh Cilantro
1/2 Jalapeño
1 tablespoon Lime Juice
Pinch Salt

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Instructions

1. Pat Dry: Remove turkey tenderloins from their packaging. Pat them thoroughly dry with paper towels. This helps the marinade adhere better and encourages a good sear
2. Mix Marinade: In a medium bowl or a large zip-top bag, combine the olive oil, lime juice, honey (or maple syrup), minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Whisk these ingredients together until well combined
3. Marinate Turkey: Add the turkey tenderloins to the marinade, ensuring they are fully coated. If using a bowl, cover it tightly. Place in the refrigerator to marinate for at least 30 minutes, but ideally 1 to 2 hours. Do not marinate for more than 4 hours, as the lime juice can begin to "cook" the turkey
4. Dice Mangoes: Carefully peel your ripe mangoes. Cut the flesh away from the pit and dice it into small, uniform pieces (about 1/4 to 1/2 inch)
5. Chop Vegetables: Finely dice the red onion and mince the jalapeño (remember to remove seeds and membranes for less heat). Roughly chop the fresh cilantro
6. Combine Salsa Ingredients: In a medium bowl, gently combine the diced mango, red onion, minced jalapeño, and chopped cilantro
7. Season Salsa: Pour in the fresh lime juice and add a pinch of salt. Stir everything gently to combine. Taste and adjust seasoning as needed; you might want a little more lime or salt. Set aside at room temperature while you grill, or refrigerate if making ahead
8. Preheat Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly with a wire brush
9. Oil Grates: Lightly oil the clean grill grates to prevent sticking. You can do this by dipping a paper towel in a little oil and, using tongs, carefully rubbing it over the hot grates
10. Grill Turkey: Remove the turkey tenderloins from the marinade, discarding any excess marinade. Place the tenderloins directly on the hot grill
11. Cook Turkey: Grill for about 5-7 minutes per side, turning them occasionally to get even grill marks and ensure even cooking. The exact cooking time will depend on the thickness of your tenderloins and the heat of your grill
12. Check Doneness: The turkey is done when an instant-read meat thermometer inserted into the thickest part reads 165°F (74°C)
13. Rest Turkey: Once cooked, transfer the grilled turkey tenderloins to a clean cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring moist and tender turkey
14. Slice Turkey: After resting, slice the turkey tenderloins into thick, juicy medallions
15. Serve: Arrange the sliced turkey on a platter or individual plates. Spoon a generous amount of the fresh mango salsa over the top of the turkey
16. Enjoy: Serve immediately with your favorite side dishes

Notes

Choose ripe, but firm mangoes for the best salsa texture. A ripe mango typically yields slightly to gentle pressure and has a sweet, fruity aroma near the stem. Fresh herbs and lime juice truly make all the difference in this recipe, so do not skimp on them!

Pound for Even Cooking: Turkey tenderloins can sometimes have thicker and thinner ends. For more uniform cooking, place the tenderloins between two sheets of plastic wrap and gently pound the thicker parts with a meat mallet or rolling pin until they are a more consistent thickness. This ensures everything cooks at the same rate.

Don't Skimp on Marinating Time (But Don't Overdo It): Marinating for at least 30 minutes truly infuses flavor, but avoid marinating for more than 4 hours. The lime juice acts as a tenderizer, and too much time can start to break down the proteins, leading to a mushy texture.

Preheat Your Grill Properly: A hot grill is key for those beautiful grill marks and preventing sticking. Allow your grill to preheat to medium-high for at least 10-15 minutes before adding the turkey.

Oil the Grates, Not the Meat: While the marinade has oil, lightly oiling your clean grill grates just before cooking provides an extra layer of non-stick protection and helps achieve that perfect sear.

Use a Meat Thermometer: This is your best friend for perfectly cooked poultry. Insert it into the thickest part of the tenderloin; turkey is safe to eat at 165°F (74°C). Overcooked turkey becomes dry quickly, so pull it off the grill as soon as it hits that temperature.

Rest Your Meat: This is arguably the most crucial step for juicy turkey. Always let the cooked tenderloins rest for 5-10 minutes, tented with foil, before slicing. This allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful experience.

Choose Ripe Mangoes: A perfectly ripe mango is firm but yields slightly to gentle pressure and smells sweet near the stem. Under-ripe mangoes will be too tart and firm; over-ripe ones will be mushy.

Uniform Dicing is Key: For the best texture and visual appeal, try to dice your mango, red onion, and jalapeño into similar-sized pieces. This ensures every spoonful of salsa offers a balanced mix of ingredients.

Balance the Flavors: Taste your salsa before serving. If it tastes a bit flat, a tiny bit more lime juice or a pinch more salt can brighten it significantly. If it's too tart, a tiny bit of honey can balance it.

Make it Ahead: You can prepare the mango salsa a few hours in advance. Store it covered in the refrigerator. However, for the freshest flavor and best texture, adding the cilantro just before serving is ideal, as it can wilt over time.

Adjust Heat to Taste: Jalapeños vary in their spice level. Always start with half a jalapeño and remove the seeds and membranes for milder heat. Taste and add more if you prefer a spicier salsa.

Separate Components: Always store the grilled turkey tenderloins and the mango salsa in separate airtight containers. This prevents the salsa from making the turkey soggy and helps both components maintain their optimal texture and flavor.

Refrigeration: Place both containers in the refrigerator within two hours of cooking. The grilled turkey will remain fresh for 3-4 days. The mango salsa is best enjoyed within 2-3 days, as the freshness of the fruit and herbs begins to diminish over time.

Freezing Turkey (Optional): While best fresh, you can freeze cooked turkey tenderloins. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 2-3 months. Do not freeze the mango salsa; its fresh ingredients will not hold up well to freezing and thawing.

Oven (Best Method): For the most tender and juicy results, preheat your oven to 300°F (150°C). Place the sliced turkey tenderloins in a baking dish with a tablespoon or two of chicken broth or water to add moisture. Cover the dish tightly with foil. Reheat for 10-15 minutes, or until just warmed through. Be careful not to overcook, as this can dry out the turkey.

Skillet: You can also reheat turkey slices in a non-stick skillet over medium-low heat with a small amount of oil or broth. Cover the skillet and heat gently, flipping once, until warmed through. This method works well for smaller portions.

Microwave (Quickest): For a quick reheat, place turkey slices on a microwave-safe plate with a splash of water or broth. Cover loosely and microwave in 30-second intervals until warm. Be very cautious, as the microwave can easily dry out poultry.

Reheating Salsa: Always serve the mango salsa cold. Do not attempt to reheat it. If you refrigerated it, simply pull it out a few minutes before serving to take the chill off slightly, if desired. Give it a quick stir to redistribute any juices.