Tropical Twist: Mango Curry Pasta Recipe

Today’s Fusion Dish: Mango Curry Pasta

I’m excited to share this unique dish with you today that combines the flavors of tropical mango with the savory spices of a traditional curry. The sweet and spicy combination is perfect for a summer evening when you’re craving something different and delicious.

Ingredients:

• linguine (200g)
• ripe mango, diced (1 medium)
• coconut milk (200ml)
• curry powder (1 tbsp)
• cayenne pepper (1/2 tsp)
• red bell pepper, sliced (1)
• onion, diced (1)
• garlic, minced (2 cloves)
• fresh ginger, grated (1 tbsp)
• fresh cilantro, chopped (for garnish)

Kitchen Tools:

• pot
• skillet
• chef’s knife
• cutting board
• wooden spoon

To start, cook the linguine according to package instructions in a pot of salted water until al dente. Drain and set aside. In a skillet, heat some oil over medium heat and add the onion, garlic, and ginger. Cook until fragrant, then add the curry powder and cayenne pepper.

Next, pour in the coconut milk and bring to a simmer. Add the diced mango, sliced bell pepper, and cooked linguine to the skillet. Stir everything together until well combined and heated through. Season with salt to taste.

Serve the mango curry pasta hot, garnished with fresh cilantro for a burst of flavor. The creamy coconut milk paired with the sweetness of the mango and the warmth of the curry spices creates a unique and satisfying dish that will transport you to a tropical paradise.

The total weight of the cooked dish is approximately 800g, making 4 servings with an average weight of 200g per serving. Each serving is approximately 350 calories.

One clever tip for this dish is to sprinkle toasted coconut flakes on top for an added crunch and tropical touch. It adds a layer of texture and flavor that takes this mango curry pasta to the next level.

I hope you give this Mango Curry Pasta a try and enjoy the delightful combination of flavors. Feel free to experiment with different vegetables or spices to make it your own. Bon appétit!