Yield: 12 servings.
1½ lb. spicy sausage, casings removed
1½ lb. small red potatoes, diced
2 Tbsp. olive oil
3 ripe mangos (9 count*), peeled, pitted and diced
1¼ cups shredded Monterey Jack cheese
3 Tbsp. chopped cilantro
12 small whole wheat tortillas
In medium microwave-safe bowl, toss diced potatoes with oil and cover tightly with plastic wrap. Microwave until cooked through, about 5 minutes. Drain potatoes, set aside.
In medium nonstick skillet, cook sausage until no longer pink and internal temperature reaches 170°F, about 10 minutes. Remove from pan with slotted spoon; drain and cool on paper towel-lined plate.
Heat same skillet over medium heat and add potatoes. Cook until golden brown, about 5 minutes. Transfer hot potatoes to large bowl and mix with cooked sausage, mango, cheese and cilantro. Divide sausage and potato mixture among tortillas.
*Note: A 9-count mango weighs about 18 ounces and yields approximately 11 oz. useable fruit.
Recipe and photography courtesy of the National Mango Board
