Ingredients

• 2 cups diced peeled ripe mango
• 1 cup finely chopped onion
• 1/2 cup water
• 2 tablespoons brown sugar
• 1 tablespoon curry powder
• 1 tablespoon fresh lime juice
• 1/2 teaspoon black pepper
• 1/2 teaspoon peeled / chopped ginger
• 1/4 teaspoon salt
• 2 garlic cloves
• 1 cup light cocunut milk
• 2 tablespoons sugar
• 1 1/2 teaspoons red curry paste
• 1 teaspoon soy sauce (or salty water)
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups hot cooked penne

Directions

1. To prepare chutney, combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until most of liquid evaporates and mixture is thick, stirring occasionally.
2. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and sauté 1 - 2 minutes.
3. Combine coconut milk and next 4 ingredients (coconut milk through soy sauce), stirring with a whisk. Add coconut mixture to pan; bring to a simmer.
4. Add broccoli and cauliflower; cover and cook 7 minutes or until vegetables are crisp-tender, stirring occasionally.
5. Stir in chutney and pasta; toss well to combine.