1. Thaw frozen mango under refrigeration for 2 days. Critical Control Point: Hold cold at 41°F or below.
2. Preheat oven to 350°F.
3. Thoroughly wash all produce under running water. Drain and dry prior to use.
4. Prepare mango salsa: Finely dice red onion, chop cilantro, dice mangoes, and juice limes. In a mixing bowl, gently combine diced mango, diced red onion, lime juice, chopped cilantro, and salt. Mix until evenly combined, taking care not to mash mango. Cover and refrigerate until service. Critical Control Point: Hold cold at 41°F or below until service.
5. Place turkey burger patties on a sheet pan and bake for 8–10 minutes, or until fully heated. Critical Control Point: Heat to an internal temperature of 165°F for 15 seconds.
6. Transfer cooked turkey burgers to hotel pan, cover, and place in hot holding cabinet until assembly. Critical Control Point: Hold hot at 135°F or above until assembly.
7. Place hamburger rolls in hot holding cabinet 10–15 minutes prior to assembly.
8. Assemble the sandwich: Place turkey burger patty on bottom bun. Top with 2 pickle slices and 1/4 cup mango salsa. Place top bun on burger.
9. Serve immediately. Critical Control Point: Hold hot at 135°F or above until service.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object. Record time and internal temperature of product when received on daily log.