Add seasonal mango to supper

August 29, 2012 

Ripe, juicy mangos are at the height of their season and provide a contrasting sweetness to the tangy dressing used for this Layered Shrimp and Mango Pasta Salad.

This quick salad supper can be made several hours ahead and refrigerated until needed. Bring to room temperature before serving.

If you buy shelled cooked shrimp for this salad, the only cooking you will need to do is boil the pasta.

To cube mangos, slice off each side of the fruit as close to the seed as possible. With the skin-side down, score the flesh in each half in a crisscross pattern, cutting to but not through the skin. Bend the skin backward so the cubes pop up, then slice them off. Score and slice any fruit left on the pit.


Fred Tasker’s wine suggestion: A slightly sweet white wine, such as a chenin blanc, would complement the sweet, spicy sauce.

Substitions: Ripe peaches or plums can be substituted for fresh mango. Any type of short cut pasta such as macaroni or penne can be used.

Save time: To quickly chop chives, snip them with scissors.

Nutrition: This meal contains 638 calories per serving with 19 percent of calories from fat.

To buy: 1 small package fusilli pasta, 1 small jar prepared horseradish, 1 package washed, ready-to-eat salad greens, 1 red bell pepper, 2 ripe medium mangoes, 1 tomato, 1 bunch chives, 1 small jar Dijon mustard, 3/4 pound peeled, cooked shrimp

Staples: Reduced-fat mayonnaise

Shrimp, Mango and Pasta Salad

1/4 pound fusilli (“corkscrew”) pasta (about 1-1/2 cups)

3 tablespoons reduced-fat mayonnaise

3 tablespoons water

2 tablespoons horseradish

2 tablespoon Dijon mustard

3/4 pound peeled, cooked shrimp

4 cups washed salad greens

1 red pepper, sliced

2 cups cubed ripe mango

1 medium tomato, cut into cubes (about 1 inch)

4 tablespoons chopped fresh chives

Place a large pot of water on to boil. Cook pasta 10 minutes or according to package instructions. Meanwhile, mix mayonnaise, water, horseradish and mustard together in a bowl; transfer half to a salad bowl.

Drain pasta, rinse in cold water and drain thoroughly. Add to salad bowl and toss to mix with dressing. Add shrimp to second bowl of sauce and toss to mix with dressing.

Line two dinner plates with the lettuce. Spoon pasta over leaves. Place red bell pepper slices over pasta and spoon shrimp and dressing on top. Arrange mango on top of the shrimp. Top with tomato and chives.

Nutrition information (per serving): 638 calories (19 percent from fat), 13.2 g fat (2.0 g saturated, 2.9 g monounsaturated), 258 mg cholesterol, 47.2 g protein, 84.2 g carbohydrates, 10.3 g fiber, 650 mg sodium.

Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ‘n Match Meals in Minutes for People with Diabetes.” Visit Linda at or

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