Very light and refreshingly different with that gorgeous hint of creamy curry going though it.

Serves 6

2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp fresh lime juice
1/2 tsp black pepper
1/2 tsp finely chopped fresh ginger
1/4 tsp salt

 1 tsp olive oil
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts cut into 1 inch pieces
1 cup light coconut milk
2 tbsp sugar
1 tsp salt
1 1/2 tsp red curry paste
1 to 2 tsp Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (abut 2 cups uncooked)
2 tbsp chopped green onions (scallions) for garnish

To prepare the chutney, combine the first 9 ingredients in a medium saucepan and bring to the boil.
Reduce the heat and simmer for 15 minutes or until most of the liquid evaporates and the mixture is thick, stirring occasionally.

To prepare the chicken, heat the oil in a large non stick skillet over medium high heat.
Add the garlic and chicken, saute for 5 minutes. Combine the coconut milk and the next 4 ingredients (coconut milk through the fish sauce) in a small bowl, stirring with a whisk.
Add this coconut mixture to the pan, bring to a simmer. Add the broccoli and cauliflower florets, cover and cook for 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in the chutney and pasta, toss well to combine.
Sprinkle with the chopped scallions.