A Community Recipe by NicoleJ
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Great and unusual recipe. Really fresh flavor.
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Recipe Directions
1. Spiralize zucchini with the thick noodle setting with the spiral slicer or use a vegetable peeler to make fettuccine type noodles.
2. To make the sauce, add mangoes, tahini, water, and lemon juice to blender and blend until smooth.
3. Top the zucchini noodles with sauce and garnish with chopped mint leaves and sesame seeds.
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Comments
Top voted
NicoleJ
Jul 02, 2010
We make zucchini noodles all the time with our spiralizer and they are never very crunchy. I imagine if you make the julienne version of the noodles they will be crunchier, but the spiraled way aren't.
rachel_akiko
Aug 12, 2010
I just had this for lunch today and I actually didn't love it. It was a little too sweet; I probably would have liked it better if it was more sour, spicy, and savory. My mom liked it, though. :)
starstrucksmile
Jul 02, 2010
Definitely gotta try this!
All
rachel_akiko
Aug 12, 2010
I just had this for lunch today and I actually didn't love it. It was a little too sweet; I probably would have liked it better if it was more sour, spicy, and savory. My mom liked it, though. :)
NicoleJ
Jul 02, 2010
We make zucchini noodles all the time with our spiralizer and they are never very crunchy. I imagine if you make the julienne version of the noodles they will be crunchier, but the spiraled way aren't.
NicoleJ
Jul 02, 2010
We make zucchini noodles all the time with our spiralizer and they are never very crunchy. I imagine if you make the julienne version of the noodles they will be crunchier, but the spiraled way aren't.
babeijon5
Jul 02, 2010
This looks very good. I made something similar, but with tomate sauce. The zucchini pasta is wonderful!
starstrucksmile
Jul 02, 2010
Definitely gotta try this!
rachel_akiko
Jul 02, 2010
MMM, that sounds good. I just had a dish with mango in it today... it was a diced mango and avocado sprinkled with some sea salt and cayenne. YUM!
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