Mint & Mango Marinated Zucchini Spaghetti

It has been awfully quiet around here lately. We are sorry about that. The reason for the silence is that our life outside the blog has been very hectic, but also lots of fun. Here is a short recap on what we have been up to, instead of serving new recipes for you.

First of all. We have started working together with two computer geniuses, on a project that hopefully will result in the Green Kitchen Cooking App for iPad! Pretty cool, huh!? It will take at least a couple of months before we are ready, but the plan is that we will create the best vegetarian-cooking app out there. It will feature some of our old favorite recipes, and some new and exclusive for the app. More on that as the project develops.

We have also been working on a guest post for Design Sponge. We will share one of our absolute favorite summer recipes there, so we will make sure to let you know when the post comes up.

Last but not least, we took a road trip to Denmark to visit Luise’s family. It is normally a 5 hour drive from Stockholm to Copenhagen, but with Elsa it took 10 hours. She is not too comfortable in the car these days, so we made a lot of stops at different places: a big playground, a moose park (yes moose!), an incredible flea market and a beautiful view. Nothing compares to Big Sur, but Sweden can be pretty beautiful too.

In Denmark we had 5 days of summer weather, barbecuing, friends and family. We visited the Aarstiderne Country Market, had dinner at Copenhagen’s new Raw food café Simple Raw and picked spring flowers. It was the perfect start of the summer.

At the Raw food café we tried a delicious zucchini spaghetti. The raw food version of zucchini spaghetti is very different than the classic Italian version, since the zucchini actually is the spaghetti. We have been making this type of zucchini spaghetti a lot since we brought a julienne peeler with us home from Thailand. And after our visit at the cafe we were reminded how perfect it would be on the blog.

So here we have created something that reminds of a delicious creamy Italian pasta, without using neither cream nor pasta. It has got a fresh fruity flavor and takes only a few minutes to make. Who said vegetarian/vegan/raw food was difficult? It can’t be much simpler than this!

 

Mint & Mango Marinated Zucchini Spaghetti
Serves 4 as a side dish, or 2 as a dinner

When we were in Thailand we bought a julienne like slicer. They use it for green mango salad but it works just as perfect for slicing a zucchini. You can find similar slicers on Amazon or try julienne’s big brother, the vegetable spiral slicer.

Raw Spaghetti
2 Zucchinis

Wash the zucchinis and slice them with whatever tool you have (read above).

Mint & Mango Sauce
1 mango medium size
4 tbsp olive oil (add more if you like)
15 leaves fresh mint
1 inch fresh red chili
2 inches fresh ginger
a pinch of salt & pepper
a handful of green pea sprouts and pistachio nuts, for garnish

Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth.
Pour the mango mint marinade over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.

45 Comments

  • Das schmeckt so unglaublich lecker. Vielen Dank für das tolle Rezept.
  • Natalie
    I am a college student with access to a small kitchen and a blender. While I didn't have the special peeler (which I imagine would have made this recipe a snap) I was able to make the zucchini spaghetti by using a regular peeler to make wide strips and then using a long knife to slice them. The noodles were irregular and the proccess was very time consuming, but I have no regrets! This is my all-time favorite recipe for a hot day! I made some minor alterations: since I have a sensitive stomach and have had trouble with high-fat foods in the past, I substituted two tablespoons of yogurt for the oil. I also added a tiny bit of lime zest since I would have to waste it otherwise. I can't buy sprouts this time of year, and pistachios are a bit pricey for my college budget. Instead, I used pumpkin seeds. The seeds' flavor matched very well! The pepper I used was a small serrano. My sauce ended up being a vivid orange color due to the mango variety I picked, with flecks of red and green. Beautiful! Thank you very much for sharing!
  • Do you eat this cold? It looks awesome, I've just written down the ingredients so I can buy them at the farmers markets tomorrow!
  • Patricia
    Its an great idea to match zucchini with mango. I made it yesterday and it was great. Today I mixed the leftovers with some "real" spaghetti and it fit perfect as well. I found your blog three day ago and already tried out 4 of your recipes and they all are great. Thanks for sharing these with us!
  • Yummy! Made this last night, added fish sauce and lime and served it with lightly grilled salmon and asparagus. It was my first time eating zucchini spaghetti and it was awesome, thanks for the inspiration! p.s. love. your. photos. The blog is so beautiful and the recipes are to die for! Have tried several recipes now and they never fail in deliciousness :)
  • Wow what a fabulous idea! I love pasta but like to keep it as a rare treat rather than an every day food - so this seems like the perfect compromise! I have only just discovered your blog but from what I have seen so far, your creating an ipad app is reason enough for me to buy one! Fabulous work!
  • Jenny S
    I stumbled upon this awesome blog while searching for a watermelon gazpacho recipe and I'm totally in love with this site- and the photography (it makes everything look so mouthwatering)! I bought my julienne peeler the other day and just made this as a side dish tonight. It was delicious! The heat from the pepper gave the marinade dimension as well as a beautiful balance to the sweet mango (I use a habañero pepper and a champagne mango). I loved the texture of the zucchini, too! Thanks for the great recipe!!
  • This recipe sounds utterly divine. And your journey, stopping with Elsa sounds like way more fun than B-lining it for your destination. Our little ones really do make our lives richer, in more ways than we could imagine. Thanx for another lovely post.
  • Va kul med en app! Bara för iPad? Diggar er blogg hur som helst. Vilken fantastisk matinspiration :) Ska definitivt prova denna sås! Ha de gott!
  • How exciting to find your cooking blog...and you got to eat at the Raw Food Cafe. Wonderful! I'm off to look at your recipes and the photographs are tantalizing also. Thank you for sharing all your hard work with us. Candylei
  • This sounds beautiful. I too picked up one of those cool julienne peelers while in Thailand years ago, aren't they great?! I even brought two, just in case one ever broke :-) I can't tell you how much I am loving your blog, I recently made a version of your raw chocolate hazelnut brownie from a few posts back. It's a winner. Thank you so much for sharing. Lotsa love from Australia Xx
  • hi! First of all i´d like to congrat you for the blog, i love it!. i´m writing because i´m kind of struggling with sweet things. I would love to stop eating them becouse every time I eat something sweet i have horrible stomachaches, and i really can´t eat them. I´d appreciate if you give some advice on how to spot being a sweetooth person. Sorry for my bad english. Love, Evelyn (Argentina)
  • This sounds and looks absolutely gorgeous. Love how light and refreshing it sounds, especially with the addition of sweet mango but also the slight kick from the red chili pepper! Need to get me one of those nifty peelers -- makes things look so cool! :-)
  • Wow! I rarely make raw veggie pasta, but the idea of a Mango Mint dressing really sells it for me. I will be purchasing the mangoes tomorrow, and already have the mint in the fridge!
  • Elodie & Bertrand
    We made this for lunch today and it was absolutely delicious!
  • Wow. What a gorgeous dish. We are flooded with mangoes at the moment so this is perfectly timed :-)
  • Wow looks fabulous. I've become quite interested in the whole raw food movement after watching something on tv but haven't had great results with the stuff I've tried so far! Might have to give it another chance with a great recipe like this, but I'd never convert completely as I like cheese and dairy too much (it's pretty hard to get raw milk around here).
  • We made this last night and it was delicious! I typically skip adding red chili if a recipe calls for it but this time I was bold and added it :) And it was so wonderful! Thank you for giving me another recipe for our weekly rotation :)
  • You know, I think I just love EVERY single one of these photos. Congratulations on the incoming opportunities. It constantly amazes me what wonderful things are happening to bloggers. The recipe looks delicious, healthy, vibrant, and beautiful.

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