Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Pasta
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Vermicelli or other fine
Strand pasta
1 3/4 c Mangoes, diced
3/4 c Sweet red peppers, diced
1/2 c Red onions, diced
1/2 c Sweet green peppers, diced
3 tb Olive oil
3 tb Lemon juice
2 ts Crushed garlic
1/2 c Corander or parsley, chopped
Cook pasta in boiling water according to package instruction or until
firm to the bite. Rinse with cold water. Drain and set aside.
In bowl of food processor, combine mangoes, and all other ingredients.
Process on and off just until finely diced. Pour over pasta; serve at
room temperature.
TIP: Use a ripe sweet mango for a more intense flavor. If unripe,
mangoes are unpleasantly sour. I have used papaya instead of mangoes.
Make ahead: Prepare salsa early in the day and refrigerate. (This
will also allow it to develop more flavor.) Pour over pasta just
before serving.
