Mango spiced Sausage with Melted Brie and Caramelised Mango Butter

By Luzviminda G – Richmond, ON
Mango spiced Sausage with Melted Brie and Caramelised Mango Butter
  • Prep Time: 7
  • Total Time: 25
  • Servings: 4

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About this Recipe

When I come home from work, I checked what we have at the pantry and noticed the ripe mango and thinking how can I use this with my recipe for my entry tonight. Creating my own recipe from scratch is my passion, so anytime of the day if I feel like creating one I have to fulfill that passion. The smoked sausage were infused with the taste of mango for the reason that its cooked in mango juice that made it so tender, juicy and tasty. A sweet, smokey flavor, so yummy.


1 Pkg Schneiders Chicken Smoked Sausages-Grill'ems Chicken Sausages Chipotle Monterey Jack
3/4 cup cup mango juice
4 large Fita bread
2 tsp Dijon mustard
1 tbsp unsalted butter
1 tsp white sugar
1 ripe mango, cubed
1/2 cups lettuce leaf


In a frying pan pour the mango juice and add the sausage and cook for about 7-10 minutes until the mango juice is reduced and flip over the sausage until golden brown and fried on its own fat.
Slice the sausage horizontally into 3 slices each.

In another pan, heat the sugar, add the butter then the cube mango, stir and then cover. Cook until lightly caramelised, (about 7 minutes on a high heat stirring occasionally but watch not to burn the bottom of the pan)

Cut the fita bread into half; spread Dijon mustard on the bottom. Then layer the lettuce leaf. Add the cooked sausage (3 slices each bread).

Add the Brie slices, place under preheated grill until the cheese is just melted.

Top with good spoonful of caramelised mango butter, cover with the top fita bread

Serve while warm so the cheese will melt in your mouth.


The use of mango juice in the cooking of sausage keeps the sausage moist, tasty and so full of flavor. Smokey infused mango juice, so yummy and this is a perfect recipe, with brie topped with the caramelized mango butter with mango chunks.Cheese, smokey and so yummy.

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