YIELD: 12 servings

1 Tbsp. salt (optional)
1 lb. bow-tie pasta
3 Tbsps. toasted sesame oil
¾ cup creamy peanut butter
½ cup soy sauce
2 Tbsps. vinegar
1 Tbsp. hot sauce
1 (1” piece) fresh ginger, grated (about 1 Tbsp.)
2 tsp. sugar
3 large mangos (about 3 lbs. total), peeled, pitted and diced
2 red bell peppers, seeded and diced (about 1 cup)
4 scallions, chopped (about ½ cup)
1/3 cup chopped fresh cilantro

1. Bring 4 quarts of water to boil in a large pot.  Add salt and pasta and cook according to package instructions for al dente.  Reserve 1 cup cooking water.  Drain pasta in colander, rinse with cold water, drain again and transfer to large bowl.  Add sesame oil and toss to coat.

2. In a separate large bowl, whisk peanut butter, soy sauce, vinegar, hot sauce, ginger and sugar; adding pasta water as needed to thin. Add cooled pasta, mango, red peppers, scallion, and cilantro to peanut sauce and toss to coat. Serve at cool room temperature.

Photo and recipe: National Mango Board