Summary

Ingredients

• 1 mango (s), ripe
• 16 shrimp (s) (king prawns)
• 1 onion (s), alternatively 2 shallots
• 3 clove (s) garlic
• whipped cream, cremefine for cooking or coconut milk
• Chilli, ground or fresh chilli peppers
• 400 g pasta (linuine), alternatively spahetti or spahettini
• Oil (rapeseed oil)
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel the mango. Core and cut the pulp into cubes. Peel and finely chop the onion or shallots and 2 cloves of garlic.
2. Sauté the onion in heated rapeseed oil, add the garlic and mango and sauté everything until soft. Add ground chilli (if using fresh chilli peppers - finely chop first) after a few minutes and cook with them.
3. At the same time, cook the pasta al dente according to the instructions on the packet.
4. Now puree the mango mixture with a hand blender and add any amount of whipped cream or Cremefine or coconut milk. Season to taste with salt and pepper and reduce to a creamy consistency.
5. (Whipped cream - creamy, cremefine - fresh, coconut milk - mild, slightly sweet)
6. Meanwhile, fry the washed, de-guted and dabbed dry king prawns with the last chopped garlic clove in heated rapeseed oil for about 2 minutes per side. Take out and season with salt and pepper.
7. Arrange the pasta with the sauce on plates, then arrange the king prawns on top. Serve immediately.
8. Tip: Sprinkle with chopped parsley or chopped coriander before serving.