Penne with Mango Chile Sauce Recipe -
Penne with Mango Chile Sauce Recipe
  • READY IN 50 mins

Penne with Mango Chile Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2008

I found this recipe to be quite tasty! The sauce really surprised me: the spices and wine create a mulled-wine tasting base, which the mango and honey sweeten and the pepper kicks up with some spice. The mixture of flavors (along with the cilantro) make each bit a little bit different, in a good way. I would recommend going a little lighter on the cilantro and skip the olives, but that's just my taste. I also made it with chicken (stir fried w/ a few pieces of mango and honey, added the chicken to the sauce just before serving) and found that to make a nice addition.

Most Helpful Critical Review
Feb 24, 2004

Sauce took a really long time to thicken, it wasn't until the next day's leftovers that the flavours really came together and stood out. It was great then, though!


9 Ratings

Jul 31, 2003

This pasta recipe is wonderful. The flavor from the mango mixed with the pepper is so unique and delicious. I use a regular red pepper as opposed to a chile pepper to give it a little less spice, but it tastes excellent either way. I highly recommend this dish for any occasion.

Aug 29, 2002

We loved this. The first couple of bites are kind of wierd, but after we got used to it we loved it.

Mar 15, 2010

It was kinda yucky. We ate it, though. Just had no interest in pulling the leftovers out. I didn't like the taste of tomato and mango together.

Mar 11, 2008

Yum!! That was a unique and really tasty dish. I would use diced tomatoes next time instead of whole ones, and maybe only half a pepper (it made my hubby cry!). I also left off the cilantro and olives, because I'm not a fan of either one. Overall, a great and really simple, delicious dinner.

Apr 14, 2013

I used a chipolte pepper, marsala wine, and kalamata olives for this and LOVED the smokey, sweet, salty result.


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 78.3 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 463 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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