Directions

1. To Prepare Dill Mashed Potatoes:

   1. Cook Potatoes in a pot covered with boiling water until tender.

   2. Drain potatoes well and allow them to dry slightly.

   3. Put through a ricer and mix with milk and butter.

   4. Season with salt and pepper and fold dill through evenly.

   5. Hold warm.

2. To Prepare Mango Ketchup:

   1. Place the ketchup and mango puree into a squeeze bottle and shake well to mix.

3. To Prepare Dehydrated Mango:

   1. In a dehydrator set at 135°F, arrange the mango cubes on the provided racks.

   2. Dehydrate for 10-12 hours, begin monitoring around hour 9 to achieve desired texture.

4. To Serve:

   1. On a warm naan, spread ½ cup of mashed potato and place 1 pork sausage.

   2. Dress with ¼ cup of lettuce, 1 ounce of mayonnaise, mustard and mango ketchup each, 1 Tablespoon of cucumbers and a ¼ cup of dehydrated mango.