| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Appetizers, Pasta, Fruit |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Vermicelli or other fine |
|
|
Strand pasta |
| 1 3/4 |
c |
Diced mangoes |
| 3/4 |
c |
Diced sweet red peppers |
| 1/2 |
c |
Diced red onions |
| 1/2 |
c |
Diced sweet green peppers |
| 3 |
tb |
Olive oil |
| 3 |
tb |
Lemon juice |
| 2 |
ts |
Crushed garlic |
| 1/2 |
c |
Chopped corander or parsley |
INSTRUCTIONS
1. Cook pasta in boiling water according to package instruction or until
firm to the bite. Rinse with cold water. Drain and set aside. 2. In bowl
of food processor, combine mangoes, and all other ingrediants.
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 develope more flavor.) Pour over pasta just
before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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