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Introduction
You’ve had spaghetti, you’ve tried mango salsa, and maybe even spicy noodles—but have you ever had them all in one dish? This Sweet & Spicy Mango Chili Pasta is the kind of recipe that sneaks up on you. What starts out fruity and tropical ends with a spicy kick that lingers — in the best way. It’s an unexpected flavor bomb that blends creamy mango with chili heat, garlic, lime, and herbs. Perfect for impressing guests or shaking up your weeknight dinner routine.
Ingredients:
For the pasta:
300g spaghetti or linguine
1 tbsp olive oil
3 cloves garlic, minced
1 red chili, finely sliced (adjust to taste)
1 ripe mango, peeled and diced
2 tbsp fresh lime juice
2 tbsp honey or maple syrup
¼ cup coconut milk (or cream for richer flavor)
Salt to taste
Fresh cracked pepper
2 tbsp chopped fresh cilantro (optional)
Toasted sesame seeds (for garnish)
Instructions:
Cook the pasta: Boil your pasta according to package instructions. Reserve ½ cup of the pasta water before draining.
Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add garlic and sliced chili. Sauté for 1-2 minutes until fragrant but not browned.
Add the mango magic: Add the diced mango to the pan and cook for 3–4 minutes until soft and caramelized slightly.
Create the sauce: Reduce the heat to low. Stir in lime juice, honey, and coconut milk. Let the mixture simmer gently for 2-3 minutes. If it's too thick, add a splash of the reserved pasta water.
Blend (optional): For a smoother sauce, you can transfer the mango mixture to a blender and blend until creamy. Return to the pan.
Toss the pasta: Add the cooked pasta into the pan and toss to coat evenly with the mango-chili sauce. Add salt and pepper to taste.
Serve: Plate up and sprinkle with fresh cilantro and toasted sesame seeds.
Serving and Storage Tips:
Serve hot for the best flavor experience — that contrast between spicy heat and sweet mango is most pronounced when warm.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, add a splash of water or coconut milk to revive the sauce.
Variations:
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