Mango Tomato Pasta Recipes

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PENNE WITH MANGO CHILE SAUCE



Penne with Mango Chile Sauce image

Exotic and exciting flavor rich pasta - a surprising pasta meal - just wonderful!

Provided by Marlies Monika

Categories     Main Dish Recipes     Pasta

Time 50m

Yield 6

Number Of Ingredients 15

1 (16 ounce) package dry penne pasta
3 tablespoons vegetable oil
1 mango - peeled, seeded and diced
2 red onions, cut into strips
1 small fresh red chile pepper, diced
1 (14.5 ounce) can whole peeled tomatoes
½ cup red wine
1 bay leaf
2 whole cloves
½ cinnamon stick
salt to taste
2 tablespoons honey
1 ½ tablespoons red wine vinegar
1 cup chopped fresh cilantro
1 (4 ounce) can pitted black olives

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
  • Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
  • Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.

Nutrition Facts : Calories 469 calories, Carbohydrate 78.3 g, Fat 10.8 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 1.7 g, Sodium 463.2 mg, Sugar 15.4 g

MANGO TOMATO PASTA



Mango Tomato Pasta image

This is a quick pasta topping you can make while the pasta cooks. It's sweet and, with the jalapeno, it can also be spicy.

Provided by Tomorrow Never Knows

Categories     Mango

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

8 ounces pasta
2 tablespoons olive oil
1 clove garlic, minced
1 (14 ounce) can diced tomatoes
1/2 teaspoon cumin
1 diced jalapeno, if desired
1 (14 ounce) can black beans, drained
1 cup frozen corn
1/2 teaspoon kosher salt
1 tablespoon cilantro, chopped
1 mango, diced

Steps:

  • Boil water and add pasta.
  • Heat olive oil in a saute pan on med heat and add garlic and tomatoes, saute Add cumin and jalapeno if you'd like, continuing on med heat.
  • After several minutes, add black beans and corn, continuing on med heat.
  • Just as the pasta is about to finish cooking, add the salt, cilantro, and mango to the tomatoes.
  • Remove pasta from water and drain.
  • You can either plate the pasta and add the tomato mixture on top or add the pasta to the tomatoes in the pan and stir together and then serve.

Nutrition Facts : Calories 679.7, Fat 12.3, SaturatedFat 1.9, Sodium 308.5, Carbohydrate 125, Fiber 17, Sugar 21, Protein 24

MANGO TOMATO SALSA



Mango Tomato Salsa image

I love sweet and sour food. This salsa goes especially well with fish. But also with any kind of seafood and even chicken. I even used it on a burger patty once and liked it.

Provided by Bellinda

Categories     Low Protein

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 mango, diced
2 tomatoes, diced
1/2 red onion, diced
2 -4 garlic cloves, minced
1 bunch fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
salt, pepper

Steps:

  • Mix all the ingredients and enjoy.
  • You could refrigerate it for a while or could use it right away depending on how you like it.
  • You could try using vinegar or lemon juice instead of lime juice.

MANGO AND TOMATO SALSA



Mango and Tomato Salsa image

Ripe mangoes and tomatoes make this simple salsa shine.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 quart

Number Of Ingredients 9

1/2 red onion, peeled and cut into 1/4-inch dice
2 ripe mangoes, peeled, pitted, and cut into 1/4-inch dice
2 ripe tomatoes, cut into 1/2-inch dice
1 jalapeno pepper, seeds and ribs removed, minced
2 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup fresh cilantro leaves, loosely packed, coarsely chopped

Steps:

  • Combine onion, mangoes, tomatoes, jalapeno, lemon juice, lime juice, salt, and pepper in a small bowl; toss to coat evenly, and let stand at least 2 to 3 hours. Stir in cilantro just before serving.

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