Linguine with mango chili sauce and king prawns

Ingredients for 4 servings:

• 1 mango(s), ripe
• 16 shrimp(s) (giant prawns)
• 1 onion(s), alternatively 2 shallots
• 3 garlic cloves
• e.g. whipped cream, cremefine for cooking or coconut milk
• e.g. chili, ground or fresh chili peppers
• 400 g pasta (linguine), alternatively spaghetti or spaghettini
• Oil (rapeseed oil)
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a little exoticism

Peel the mango. Remove the seeds and dice the flesh. Peel and finely chop the onion or shallots and 2 garlic cloves. Sauté the onion in heated rapeseed oil, add the garlic and mango, and sauté until softened. Add the ground chili (if using fresh chili peppers, finely chop first) after a few minutes and sauté. Meanwhile, cook the noodles al dente according to the package instructions. Purée the mango mixture with a hand blender and add as much whipped cream or Cremefine or coconut milk as desired. Season with salt and pepper to taste and simmer until creamy. (Whipped cream – creamy, Cremefine – fresh, coconut milk – mild, slightly sweet) Meanwhile, fry the washed, deveined, and patted dry king prawns with the last chopped garlic clove in heated rapeseed oil for about 2 minutes per side. Remove and season with salt and pepper. Serve the noodles with the sauce on plates and arrange the king prawns on top. Serve immediately. Tip: Sprinkle with chopped parsley or chopped cilantro before serving, if desired.