Salsas & sides · CRESPO KITCHEN

Mango pasta salad with peanut dressing

Bowtie pasta with mango, bell pepper and a creamy peanut dressing.

25 min approx.10 servingsFresh mango

Dish photograph: Mango pasta salad with peanut dressing. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

1 pound bowtie pasta
1 tablespoon salt for the cooking water, optional
3 tablespoons toasted sesame oil
¾ cup smooth peanut butter
½ cup soy sauce
2 tablespoons vinegar
1 tablespoon hot sauce
1 tablespoon grated fresh ginger
2 tablespoons sugar
3 large mangos, peeled and diced
2 red bell peppers, seeded and chopped
2 scallions, chopped, about ½ cup
⅓ cup chopped cilantro
1 cup reserved pasta cooking water

Method

Cook the pasta al dente according to its package in about 4 quarts of water. Reserve 1 cup of the cooking water.
Drain, rinse under cold water and drain again. Toss the pasta with sesame oil.
Whisk the peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar together. Add reserved cooking water a little at a time until the dressing coats easily.
Fold in the pasta, mango, bell peppers, scallions and cilantro. Serve at room temperature.

Explore all recipes

Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: National Mango Board