Penne with Mango Chile Sauce

Penne with Mango Chile Sauce


"Exotic and exciting flavor rich pasta - a surprising pasta meal - just wonderful!"


50 m servings 469 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 78.3g
  • 25%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
  2. Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
  3. Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.
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  1. 9 Ratings


Sauce took a really long time to thicken, it wasn't until the next day's leftovers that the flavours really came together and stood out. It was great then, though!

I found this recipe to be quite tasty! The sauce really surprised me: the spices and wine create a mulled-wine tasting base, which the mango and honey sweeten and the pepper kicks up with some ...

This pasta recipe is wonderful. The flavor from the mango mixed with the pepper is so unique and delicious. I use a regular red pepper as opposed to a chile pepper to give it a little less spic...

We loved this. The first couple of bites are kind of wierd, but after we got used to it we loved it.

It was kinda yucky. We ate it, though. Just had no interest in pulling the leftovers out. I didn't like the taste of tomato and mango together.

Yum!! That was a unique and really tasty dish. I would use diced tomatoes next time instead of whole ones, and maybe only half a pepper (it made my hubby cry!). I also left off the cilantro and ...

I used a chipolte pepper, marsala wine, and kalamata olives for this and LOVED the smokey, sweet, salty result.