Savor the Fusion: Tropical Mango Curry Pasta

Exploring Unique Flavors: Mango Curry Pasta

Today, I’m excited to share a colorful and flavorful recipe that combines the sweetness of mango with the bold spices of curry in a pasta dish. This unique fusion dish is perfect for a summer evening when you’re in the mood for something exotic yet comforting.

Ingredients:

• penne pasta (200g)
• ripe mango (1, peeled and diced)
• coconut milk (200ml)
• red curry paste (2 tbsp)
• cherry tomatoes (100g, halved)
• fresh cilantro (a handful, chopped)
• lime (1, juiced)
• salt and pepper to taste

Kitchen Tools:

• pot
• saucepan
• mixing spoon
• knife
• cutting board

To start, cook the penne pasta according to the package instructions in a pot of salted boiling water until al dente. Drain and set aside.

In a saucepan, heat the coconut milk over medium heat. Add the red curry paste and stir until well combined. Let the mixture simmer for a few minutes until fragrant.

Next, add the diced mango and cherry tomatoes to the saucepan. Allow the fruits to soften slightly and release their natural juices.

Once the mango and tomatoes are cooked down, add the cooked penne pasta to the saucepan. Toss everything together gently to coat the pasta in the creamy mango curry sauce.

Squeeze in the juice of one lime for a pop of freshness and acidity. Season with salt and pepper to taste, adjusting the flavors as needed.

Serve the mango curry pasta hot, garnished with freshly chopped cilantro for a burst of herbaceous flavor.

The total weight of the cooked dish is approximately 700g, with 4 servings. Each serving weighs around 175g. An estimated calorie count per serving is around 350 calories.

Tip: For an extra kick of heat, sprinkle some red pepper flakes on top before serving.

I hope you give this Mango Curry Pasta a try and enjoy the delightful blend of flavors. Feel free to make it your own by adding proteins like grilled chicken or shrimp, or extra veggies like bell peppers or spinach. Happy cooking!