Ripe, juicy mangos are at the height of their season and provide a contrasting sweetness to the tangy dressing used for this Layered Shrimp and Mango Pasta Salad.
This quick salad supper can be made several hours ahead and refrigerated until needed. Bring to room temperature before serving.
If you buy shelled cooked shrimp for this salad, the only cooking you will need to do is boil the pasta.
To cube mangos, slice off each side of the fruit as close to the seed as possible. With the skin side down, score the flesh in each half in a crisscross pattern, cutting to but not through the skin. Bend the skin backwards so the cubes pop up, then slice them off. Score and slice any fruit left on the pit.
Fred Tasker’s wine suggestion: A slightly sweet white wine like a chenin blanc would complement the sweet, spicy sauce.
Helpful Hints:
Ripe peaches or plums can be substituted for fresh mango.