YIELD: 12 servings
| 3 lbs. | turkey breast, diced into 1-in. cubes |
| 3 oz. | melted butter |
| ⅓ cup | blackening seasoning mix |
| 12 | sugarcane or bamboo skewers |
| 6 | mangos, peeled, diced into 1-in. cubes |
| 3 | red bell peppers, seeded, diced into 1-in. cubes |
| mango purée, as needed | |
| 2 | limes, cut into wedges |
1. Heat skillet on high for 5 minutes or until lightly smoking.
2. In a large bowl, toss diced turkey in melted butter and blackening seasoning mix. Add to hot pan. Cook, stirring, for 2 to 3 minutes until turkey is cooked through and has a seasoned crust. Remove and cool.
3. Thread cooled turkey with mango cubes and bell pepper on sugarcane skewers. Cover and chill until service.
4. Per portion: Plate 1 skewer; garnish with mango purée and lime wedges.
Recipe by Lisa O'Connor, Executive Chef with ARAMARK Corporation, Boston