Maybe my mango was too ripe, but even with double the lime juice, this was way too sweet for my taste, and I have a huge sweet tooth. I think it could be better with less sugar. Maybe half, as the other commenter suggests below? I also increased the salt a fair amount. My husband liked it better than I did though. I think he'd give it four stars.
This photo for this recipe looks delicious, and I love all kinds of curry. It sounded like a solid choice for a weekend meal, but I didn't enjoy the flavors at all. It was a lot of work and in the end I could tell no one (my in-laws, my fiance, nor myself) enjoyed it. This was especially apparent because we had tons of leftovers and they sat in the fridge until garbage day instead of being eaten. :/
Meh. This was ok. It calls for four tablespoons of sugar which seems excessive, I just used half the amount of sugar. You already have the sweetness from the coconut milk and mango, why more sugar? I don't know if that makes a difference but it was just ok, it seemed to be lacking something.
We loved this recipe. The only thing I altered was ground ginger for fresh because that's what I had on hand. The flavors were perfect with the spicy curry and the mango. I would definitely recommend this and probably serve it to company!
My husband pronounced this restaurant quality! It was the perfect amount of heat. Like another reader, I used peaches instead of mango, since that's what I had, but next time would like to try with mango. I made it with success instant brown rice rather than pasta, and it was delish! Superb! A definite keeper!
This was so delicious! I made it with penne noodles and loved it, but I think I'll make it with rice next time :) My two year old loved it too!
Very delicious! It's a bit of an odd combo with the chutney and the veggies and the noodles but it works great! Would be good with rice too, but noodles are always best.
This was just too sweet for me. Also, I prefer a savory flavor when I eat pasta, so I would definitely serve this on rice.
I could not stop eating this! This recipe definitely ranks in my all time top five favorites. I served with basmati rice because I accidentally overcooked my pasta, but I would probably stick with the rice next time anyways. My husband and I both love mango, and the flavor combinations here are amazing. It was more time-consuming than I would prefer, but well worth the effort.
AMAZING and easy. I wouldn't change athing except serve it on white rice.
Delicious. Would definitely serve to company. Because it's hot tonight, I didn't cook the mango part--just mixed the ingredients together, minus the water, the sugar and the ginger, and added cilantro. Loved the cool texture to balance the hot dish.
This recipe was delicious. We served it over rice instead of penne. Highly recommended.
I very rarely comment on a recipe but this one deserves it. This was outstanding. The chicken was very tender and flavorful and the chutney added a burst of freshness to the dish. I used rotini pasta because that is what I had and used frozen mango. I also, unfortunately, forgot the lime and didn't miss it, but will use it next time. I'll reduce the salt in the future because I'm not a big fan, but other than that I wouldn't change a thing. I can't wait for leftovers tomorrow!
I have never cooked with coconut milk, curry, or chili paste (sub for red curry paste) - it turned out fantastic! Chutney (sub frozen peaches for mango) was the star for sure - start cooking FIRST so you can use the SAME POT for pasta! Will try Jasmine rice next time just b/c it seems more authentic. I didn't have problems with runny sauce; it coated the pasta nicely. I was expecting it all to be sweet based on other reviews, but it wasn't sweet in the slightest. I wished the coconut milk shined through, but the spice takes over... which is equally good! Would serve company who appreciate spicy food without hesitation.