2	mangoes	finely chopped
2	lbs.	Italian sausage
2	tsp.	fresh parsley, minced
1	tbsp.	red pepper, diced
2	tsp.	honey
1/2	red onion	diced
1/2	bulb	fennel diced
1	tsp.	lime juice
pinch		salt

Adjust the grids to the sope position to drain fat away from the briquets. Prepare the barbecue by preheating on high and brushing grids with cooking oil. Place sausage on the grill and reduce heat. Cook at low setting approximately 10 minutes per side. Combine remaining ingredients for chutney. Chill until ready to serve. Slice the grilled sausage on the diagonal and serve with chutney.