INGREDIENTS:3 lbs. turkey breast, diced into 1-inch cubes
3 oz. butter, melted
1/3 cup blackening seasoning mix
12 sugarcane skewers (or bamboo)
6 mangos, peeled, cut into 1-inch cubes
3 red bell peppers, seeded, cut into 1-inch cubes
Mango puree, as needed
2 limes cut into 12 wedgesDIRECTIONS:1. Heat skillet on high for 5 minutes or until lightly smoking.

2. In a large bowl, toss diced turkey in melted butter then blackening seasoning mix. Add to hot pan. Cook on each side for about two to three minutes until the turkey is cooked through and has a seasoned crust. Remove and cool.

3. Thread cooled turkey alternating with mango and red pepper on the sugarcane skewers. Cover and chill until service. Garnish plate with mango puree and lime wedges.SERVINGS:12 servingsFrom:Submitted to FM by Lisa O’Connor, Executive Chef, John B. Hynes Convention Center, Boston, MAPHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION