Reviewed: Jun. 28, 2008

This was a perfect summer food, so light and refreshing. I will definately make this again.

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Luey

	Cooking Level: Intermediate Home Town: Maplewood, Minnesota, USA Living In: Columbus, Ohio, USA
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Reviewed: May 19, 2008

Delicious flavour. I made this and left out any of the actual Carribean spices, as I don't like them. It was fresh, and delightful for the palate. A true keeper for the summer months ahead. I could see adding cooked shrimp to this also if you like it. Lovely presentation as well. Mango makes everything a hit!

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genuine1


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Reviewed: Sep. 8, 2007

Not bad as written, though next time I'd add more cilantro. Just a personal preference. :)

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{ Heidi }

	Cooking Level: Intermediate Home Town: Wheaton, Illinois, USA Living In: Chicago, Illinois, USA
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Reviewed: Aug. 5, 2007

Tasty and a good alternative to traditional salad dressing based pasta salads. I don't think the hour in the fridge made any difference.

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MPEPLIN


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Reviewed: Jul. 30, 2007

This was fair. The cumin over powered the rest of the ingredients. I let set in the Ref. several hours. I could not taste the seafood-just the dressing. I tasted the dressing before adding the ginger and the cumin, and it was very good. This dressing would probably be good as a topping on baked or grilled fish.

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BETHS1

	Cooking Level: Expert
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Reviewed: Jun. 21, 2007

My husband adores this recipe, we make it all the time in the summer. The longer it sits the better it tastes!

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CAMOANG


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Reviewed: Jun. 13, 2007

This was a delightfully tasetful salad for a warm summer evening. Made more than enough for the 2 of us, and leftovers for lunch the next day were even better. This is a keeper...thanks!

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PEG10

	Cooking Level: Expert
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Reviewed: Apr. 8, 2007

Yummy! Very fresh tasting. The husband and kids liked it too. I will make this often as it gets warmer!

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JKK5


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Reviewed: Sep. 9, 2006

I loved this salad but did not get the quantities. Next time, I will half the pasta and double the crab. I will also double the dressing and maybe even triple the lime juice.

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Stephanie M.

	Cooking Level: Intermediate Home Town: Sherbrooke, Quebec, Canada Living In: Montreal, Quebec, Canada
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Reviewed: Aug. 24, 2006

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.

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Janet A.


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Reviewed: Jul. 13, 2006

I've made this dish to take to three dinner parties so far and have received rave reviews. It's a great summer dish - light and refreshing. It's especially great right now since mangos are in season. The only thing I changed was I used whole wheat pasta.

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jmbubble


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Reviewed: Jun. 24, 2006

Very good. Flavorfull and fresh. A great summer meal.

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Dave W.


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Reviewed: Jun. 5, 2006

I was really excited about trying this dish, but found myself completely disappointed. I'm not for sure if it was the mango or the cumin that threw it off for me, but I found the whole thing quite inedible.

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TBREATH


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Reviewed: Dec. 29, 2005

Very good. For a lighter version, substitute lettuce and shrimp for the pasta and crabmeat.

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jwallacemiller

	Cooking Level: Intermediate Home Town: Dallas, Texas, USA Living In: New York, New York, USA
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Reviewed: Nov. 17, 2005

This recipe sounded fantastic. However, I completely botched it up. I tried to use fresh mango, which I have never dealt with before and I had an awful time. I don't know if my mango's were not ripe yet but they were almost impossible to cut and they tasted extremely acidic. In fact, the whole recipe once I finished it tasted way too acidic. I tried to salvage it by adding extra honey, but it was too late. I had to throw it all out.

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ICEPIRATE

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Jun. 23, 2005

Made this recipe twice. Took a few shortcuts - used Del Monte (I think) mango which comes in a jar peeled, sliced, and stored in it's own juice in the refigerated section of the grocery store. I found this recipe worked best when I made it the day before, and let it sit overnight in the frig. The flavors really blend together well that way. This salad was a big hit. I'll be making it again soon.

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Reviewer:

WANNABCOOK1


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Reviewed: Aug. 26, 2003

I made a couple of alterations.. used whole wheat pasta and frozen mango chunks, defrosted. It tasted really good. A nice light summer salad.. perfect at the end of a hot day.

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Reviewer:

LindaT

	Cooking Level: Expert Living In: San Jose, California, USA
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