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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Make the salsa first. Combine the cucumber, mango and chilli with the lemon zest and juice, a drizzle of extra virgin olive oil, and a pinch of salt and pepper. Toss well and set aside to marinate while you prepare the rest.
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For
2
M
I
For the salsa:
1/3
British cucumber, finely diced
100
g
Fresh mango, finely diced
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Per Serving
Calories
549kcal
Fat
20g
Carbs
52g
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🌱 Plant Points: 12.3
🌾 For a GF option use certified GF spaghetti.
🫙 The sauce keeps well in the fridge for up to 3 days. Store the salsa separately and assemble just before eating.
❄️ Sauce can be frozen, but cook beans and salsa fresh for best texture.
💡If you can't find silken tofu, a few tablespoons of coconut cream will add a similar richness, though the protein will be lower.
💡 Nutritional values are approximate and calculated per serving.
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Selina
2 months ago
love the combination of the spicy, fresh Salsa and the tender beetroot sauce! a little bit too much beans for one serving for me ;) will add some veggies to the bowl next time
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Gigi
2 months ago
Adding in some veggies is a great idea, Selina! Maybe some roasted broccoli or bell peppers would complement it well. 😊
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tobietob
2 months ago
Nice recipe, took me a little longer than 20min to prepare. Switched Mango with Currant since we had them fresh from the garden. Added a little agave syrup to balance the acidity from the Currant. Used gnocchi instead of sweet potato. Very creamy and tasty.
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Gigi
2 months ago
Love the twists on the recipe! Fresh currants sound amazing, and gnocchi is a delicious choice! 🍇🍠 So glad you enjoyed it.
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Carolyn H
3 months ago
Very tasty and beautifully coloured! Made salsa and served with sweet potato. Incredibly filling and nourishing.
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Gigi
3 months ago
Thanks a bunch, Carolyn! So glad you enjoyed it. Sounds delicious! 🥰
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M
Maria S
3 months ago
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V
Vani S
3 months ago
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Gigi
3 months ago
Love this! So beautiful! 💖
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Heather K
3 months ago
I never would’ve come up with this on my own, but it works!
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Gigi
3 months ago
Thanks so much, Heather! I'm thrilled you loved it. 😊
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Emma M
3 months ago
Rainbow dinner 🌈 love the flavour combinations.. the mango and beetroot delicious together. Lovely meal on a sunny afternoon in the garden
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Gigi
3 months ago
I'm so glad you enjoyed it, Emma! A garden meal sounds perfect. 🌿
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Gabi S
3 months ago
I made a version of this: replaced the beans with pasta, and had a beautiful bowl of pasta with beetroot sauce! Loved the beetroot, tahini, lemon combo!
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Gigi
3 months ago
Thanks Gabi! That sounds like an amazing twist with pasta. 🍝 So glad you loved the beetroot, tahini, and lemon combo!
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Prep
10m
Cook
15m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Make the salsa first. Combine the cucumber, mango and chilli with the lemon zest and juice, a drizzle of extra virgin olive oil, and a pinch of salt and pepper. Toss well and set aside to marinate while you prepare the rest.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the salsa:
1/3
British cucumber, finely diced
100
g
Fresh mango, finely diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
549kcal
Fat
20g
Carbs
52g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 12.3
🌾 For a GF option use certified GF spaghetti.
🫙 The sauce keeps well in the fridge for up to 3 days. Store the salsa separately and assemble just before eating.
❄️ Sauce can be frozen, but cook beans and salsa fresh for best texture.
💡If you can't find silken tofu, a few tablespoons of coconut cream will add a similar richness, though the protein will be lower.
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
Cancel
S
Selina
2 months ago
love the combination of the spicy, fresh Salsa and the tender beetroot sauce! a little bit too much beans for one serving for me ;) will add some veggies to the bowl next time
Like
Reply
Cancel
Gigi
2 months ago
Adding in some veggies is a great idea, Selina! Maybe some roasted broccoli or bell peppers would complement it well. 😊
Like
Reply
Cancel
tobietob
2 months ago
Nice recipe, took me a little longer than 20min to prepare. Switched Mango with Currant since we had them fresh from the garden. Added a little agave syrup to balance the acidity from the Currant. Used gnocchi instead of sweet potato. Very creamy and tasty.
Like
Reply
Cancel
Gigi
2 months ago
Love the twists on the recipe! Fresh currants sound amazing, and gnocchi is a delicious choice! 🍇🍠 So glad you enjoyed it.
Like
Reply
Cancel
Carolyn H
3 months ago
Very tasty and beautifully coloured! Made salsa and served with sweet potato. Incredibly filling and nourishing.
Like
Reply
Cancel
Gigi
3 months ago
Thanks a bunch, Carolyn! So glad you enjoyed it. Sounds delicious! 🥰
Like
Reply
Cancel
M
Maria S
3 months ago
Like
Reply
Cancel
V
Vani S
3 months ago
Like
Reply
Cancel
Gigi
3 months ago
Love this! So beautiful! 💖
Like
Reply
Cancel
Heather K
3 months ago
I never would’ve come up with this on my own, but it works!
Like
Reply
Cancel
Gigi
3 months ago
Thanks so much, Heather! I'm thrilled you loved it. 😊
Like
Reply
Cancel
Emma M
3 months ago
Rainbow dinner 🌈 love the flavour combinations.. the mango and beetroot delicious together. Lovely meal on a sunny afternoon in the garden
Like
Reply
Cancel
Gigi
3 months ago
I'm so glad you enjoyed it, Emma! A garden meal sounds perfect. 🌿
Like
Reply
Cancel
Gabi S
3 months ago
I made a version of this: replaced the beans with pasta, and had a beautiful bowl of pasta with beetroot sauce! Loved the beetroot, tahini, lemon combo!
Like
Reply
Cancel
Gigi
3 months ago
Thanks Gabi! That sounds like an amazing twist with pasta. 🍝 So glad you loved the beetroot, tahini, and lemon combo!
Like
Reply
Cancel
