grilled turkey tenderloins mango salsa recipe
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.
- 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
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
Instructions
- 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
- 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
- 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
- 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)
- 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
- Combine Salsa Ingredients: In a medium bowl, gently combine the diced mango, red onion, minced jalapeño, and chopped cilantro
- 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
- 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
- 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
- Grill Turkey: Remove the turkey tenderloins from the marinade, discarding any excess marinade. Place the tenderloins directly on the hot grill
- 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
- Check Doneness: The turkey is done when an instant-read meat thermometer inserted into the thickest part reads 165°F (74°C)
- 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
- Slice Turkey: After resting, slice the turkey tenderloins into thick, juicy medallions
- 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
- 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.