Mango-Glazed Turkey Breast Recipe

Mango-Glazed Turkey Breast Recipe

How To Make Mango-Glazed Turkey Breast

Crisp and tender grilled turkey breast is glazed with mango chutney and paired with a cilantro-mint sauce for a sweet and spicy combo.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 7lbturkey breast,(1 whole), boneless
  • kosher salt and freshly ground pepper,to taste
  • cupsmango chutney
  • 3cupscilantro leaves,with tender stems
  • 2cupsmint leaves
  • ¾cupwater
  • ½cupextra virgin olive oil


  1. Light a grill or heat a grill pan. Set the turkey skin side down on a work surface.

  2. With the knife parallel to the work surface, cut through the breast, leaving 1-inch of meat attached at one side, then open it up like a book; the goal is to have meat that is of even thickness. Season with salt and pepper.

  3. Grill the turkey over moderate heat for about 25 minutes, turning once, until the skin is crisp and the meat is just cooked through.

  4. Meanwhile, microwave 1 cup of the mango chutney for about 1 minute until it melts slightly; scrape into a food processor and puree until smooth. Transfer the pureed chutney to a bowl.

  5. In the same food processor, puree the remaining chutney with the cilantro, mint, water, and oil until smooth; season with salt and pepper.

  6. Once the turkey is just cooked through, brush it with the plain pureed chutney and grill for about 2 minutes per side, turning once until the chutney forms a sticky glaze.

  7. Transfer the turkey to a cutting board, cover with foil, and let rest for 10 minutes.

  8. Carve the turkey and serve with the cilantro-mint sauce and chutney. Enjoy!


  • Calories: 880.73kcal
  • Fat: 41.61g
  • Saturated Fat: 9.51g
  • Monounsaturated Fat: 20.44g
  • Polyunsaturated Fat: 8.12g
  • Carbohydrates: 36.27g
  • Fiber: 2.46g
  • Sugar: 30.06g
  • Protein: 88.07g
  • Cholesterol: 257.98mg
  • Sodium: 1192.85mg
  • Calcium: 128.16mg
  • Potassium: 1266.36mg
  • Iron: 7.88mg
  • Vitamin A: 76.36µg
  • Vitamin C: 7.05mg
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