Summer Tortellini Mango Salad with Lime Dressing
It's hot, you're hungry, but you don't feel like cooking for hours? Then we've got exactly the right thing for you today: a summery tortellini salad that's ready in 30 minutes – filling yet refreshing. The secret lies in the combination of crispy vegetables, a sweet-sour-spicy lime dressing, and stuffed tortellini.
Yam Mumuang meets Italian pasta
Our salad is inspired by Yam Mumuang, a Thai green mango salad traditionally prepared with unripe mango, shallots, chili, lime, palm sugar, and fish sauce – we found a recipe for it at „Hungry in Thailand“, for example. There's actually vegan fish sauce available now, but since it's not quite as easy to get, we're replacing it with soy sauce. Besides the mango, we also let a bit more vegetables jump into our bowl – we used yellow bell pepper and cucumber, but carrots or radishes would also taste great here. Together with tortellini, the side salad becomes a real, filling meal. And don't worry if you don't like cilantro: just leave it out or replace it with more mint.
Tips for the mango selection
You can get green mango at Asian stores or just take a really firm, unripe mango from the supermarket. It should feel hard and still be completely green. The taste is much less sweet than ripe mangos, but crispy and even slightly tart instead. However, if you especially love the taste of sweet mango, you can also use a ripe fruit for this salad – we've tried this salad with various degrees of mango ripeness and it simply always tastes delicious.
The perfect vegan tortellini for this salad
Tortellini with a filling of mango, coconut, and curry? Well, listen up – when we saw the Cappelletti Fantasia from D'Angelo, we knew they'd be the perfect choice for this salad. The German family business with Italian roots has been producing organic pasta since 1986. It's made using the „Fresco process,“ where the pasta isn't completely dried. And that actually makes a huge difference with tortellini. They simply taste so much better and have a much better texture, are also more nutritious than completely dried pasta, and yet still keep for 12 months without refrigeration. This way you get a healthy yet quick meal.
Summer Tortellini Mango Salad with Lime Dressing
Ingredients
For the salad:
- 250 g (9 oz) tortellini (e.g., Cappelletti Fantasia from D’Angelo)
- 1 green (unripe) mango
- 1 yellow bell pepper
- 0.5 cucumber
- 1 shallot
For the lime dressing:
- 1 red (Thai) chili pepper
- 3 limes (juice)
- 2 tbsp soy sauce
- 1 tbsp agave syrup
For the topping:
- peanuts
- coconut chips
- cilantro
- mint
Instructions
Peel the mango and cut it into thin matchstick-sized strips along with the yellow bell pepper and cucumber. Halve the shallot and cut into thin slices. Put the vegetables in a bowl.
For the dressing, cut the chili pepper into thin slices and mix with lime juice, soy sauce, and agave syrup or shake in a screw-top jar. Add the dressing to the cut fresh ingredients and combine.
Tip: According to your personal taste, you can also use more or less chili or chili flakes here.
Heat salted water in a pot and let the tortellini simmer in gently boiling water according to package instructions until they're al dente.
At the same time, toast peanuts and coconut chips in a fat-free pan. Then remove from the pan and roughly chop. Also chop cilantro and mint.
Drain the tortellini well and add to the salad. Season with more lime juice, sugar, or soy sauce to taste. Sprinkle with toasted peanuts, coconut chips, and fresh cilantro and mint.
