Introduction
If you think pasta has reached its creative limits, think again. This dish blends the silky sweetness of ripe mango with bold heat from chili, creating a tropical-spicy fusion that’s as surprising as it is addicting. It’s bright, creamy, refreshing, and adventurous—perfect for those days when your tastebuds crave something new. Whether you want an unforgettable weeknight dinner or a dish to impress guests, this mango-meets-heat pasta will spark conversation and clean plates.
Ingredients
For the Pasta
8 oz (225 g) pasta of your choice (linguine, penne, or fusilli work well)
1 ripe mango, peeled and diced
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1–2 fresh chilies (jalapeño, serrano, or red chili), sliced
½ cup coconut milk or heavy cream
1 tsp lime zest
1 tbsp lime juice
Salt and pepper to taste
Optional Garnishes
Fresh cilantro or basil
Chili flakes
Toasted coconut
Parmesan or cotija cheese
Instructions
Cook the pasta
Bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
Build the flavor base
Heat olive oil in a skillet over medium. Add onions and sauté until translucent. Stir in garlic and sliced chilies, cooking until fragrant.
Create the mango sauce
Add the diced mango to the skillet and cook for 2–3 minutes until it softens slightly. Pour in the coconut milk or cream and stir until the sauce becomes silky.
Blend (optional)
For a smoother sauce, transfer half the mixture to a blender and puree, then return it to the skillet.
Season and brighten
Add lime zest, lime juice, salt, and pepper. Adjust heat by adding more chili or chili flakes.
Toss the pasta
Add the cooked pasta to the skillet and mix well. If the sauce is too thick, add a splash of reserved pasta water until the consistency is perfect.
Serve
Plate the pasta and finish with fresh herbs, cheese, toasted coconut, or a squeeze of extra lime.
Serving and Storage Tips
Serve immediately: This pasta tastes best when warm and freshly coated in the creamy mango sauce.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Warm gently on the stove with a splash of water or coconut milk to loosen the sauce.
Do not freeze: The mango and cream may separate after thawing.
Variations
