“Bacon, Broccoli, Brown Butter”… That’s a whole lot of delicious B-words! When the Mango Board sent me a few mangos, I decided to make one of their recipes and then create one of my own. It is National Mango Month, so I wanted to share this with you before the month was over.
Can you believe July is right around the corner!?
Anyway, adding mango to your pasta dish probably isn’t something you’d naturally think to do. I took this as an opportunity to modernize (or “mangover”) the typical tomato sauce smothered spaghetti and lighten it up for the summer. That is, if you live in opposite world and think that butter and bacon lightens up a recipe. 😉
It may seem like a tedious recipe at the surface, but this does come together quickly for a weeknight meal. I threw this together while Ben and Judah were at the pool and even had time to snatch photos before they got back. I was still waiting for them to return for dinner because it cooked up so fast.
If you’ve never worked with brown butter before, do not be intimidated. It only requires melting stick butter in a skillet until it is brown and nutty in aroma… just about 6-7 minutes of cooking. That’s it! Nothing fancy schmancy, not difficult at all.
So, hurry and make this before July gets here! Then make it again in July and the rest of the summer because you’ll be craving this “lightened” spaghetti.
"Mangover" the traditional spaghetti with tomato sauce and throw in some bacon while you're at it!
- 1 cup (2 sticks) unsalted butter
- 2 large mangos (about 1 lb each), peeled and diced
- 1 Tablespoon brown sugar
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 8 ounces dry spaghetti
- 12 slices bacon, chopped
- 1 head broccoli, washed, dried and chopped into small florets
- 1/4 cup water
- Salt & pepper, to taste
Melt the butter in a large nonstick skillet over medium heat. Continue cooking, without stirring, for 6-7 more minutes, until the butter is lightly browned and gives off a nutty aroma; set aside.
Place the mangos, brown sugar, Parmesan cheese and salt in a blender. Process until smooth. While the blender is on, slowly pour in the brown butter through the feed opening in the lid. Continue to process until all ingredients are blended. Set aside.
In a large pan, cook the pasta according to the package directions.
Meanwhile, wipe out the nonstick skillet and cook the bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Discard bacon fat, reserving about 3 tablespoons in the skillet.
Add the broccoli and water to the skillet. Cover and steam for 5-6 minutes. Drain the pasta and toss into the skillet with the broccoli. Pour in the brown butter mango sauce and toss to coat. Sprinkle with the cooked bacon pieces. Season with salt and pepper. Serve immediately.
Although the National Mango Board sent me a few mangos, they did not ask that I write about it or develop recipes in return. They did not pay me for this post. This recipe was developed for my own family dinner, at my own desire to try mango in a new way.