I made this with real crabmeat instead of imitation, skipped the jalepeno and added extra lime zest, and loved the result. Definitely add oil to the pasta water to keep it from sticking, as well as rinsing pasta with cold water afterward. Also a very ripe mango is key. You should feel the mango give under the peel when you buy it, and after you cut the mango into big pieces, the peel should come off relatively easily under your fingers.

Reviewed On: Aug. 24, 2006