A piquant accompaniment to steamed basmati rice, savoury brown rice, a variety of pilafs and chicken biryani. With cous cous, polenta and flatbreads. Goes well with barbecued prawn, smoked chicken, lentil or sweet potato cake
Salt to taste
Goan Cuisine MANGO MESCUT
This recipe can be made for as few or as many just by varying the amounts.
In a large pot, boil water. For each cup of pasta allow 8 cups of water. When water has reached boiling point, add salt to taste. Add the required amount of pasta and cook for the suggested time on the packaging. Drain and add one tablespoon Goan Cuisine MANGO MESCUT per person to the pasta.
Use any pasta which is bite sized and has “ribs” so that the Mango Mescut can infiltrate the ridges. To accompany, a green salad with sliced strawberries goes well, add a splash of balsamic vinegar to the strawberries 10 minutes prior to adding to the greens.