Main dishes · CRESPO KITCHEN

Mango Coconut Sriracha Pasta

Spaghetti in a creamy mango sauce with sliced peppers and snow peas.

25 min approx.4 servingsFresh mango

Dish photograph: Mango Coconut Sriracha Pasta. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

1 lb Dried Spaghetti
1 cup Mango, cubed
1 Shallot, diced
1/2 tsp Fresh Ginger, grated
1 Red Bell Pepper, seeded and thinly sliced
2 tbsp Black or White Sesame Seeds
1/2 tsp Salt
2/3 cup Light Coconut Milk
1 tsp Sriracha Sauce
2 tsp Toasted Sesame Oil
10 Snow Peas, thinly sliced

Method

Cook spaghetti in boiling salted water until tender, about 10 minutes. Save ⅓ cup cooking water before draining.
Bring mango, coconut milk, shallot, sriracha and ginger to a boil, then simmer for 5 minutes. Blend with sesame oil and salt.
Toss pasta with sauce, reserved water, pepper and snow peas. Finish with sesame seeds.

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