© 2011 Green Kitchen Stories Zucchini_spaghetti

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.


  1. Posted 9 Jun ’11 at 09:05 | #

    Wow så spännande med era projekt! Underbart att ni får fortsätta att sprida er glädjefyllda inspiration och kunskap<3 Ljuvliga sommarbilder dessutom!

  2. Posted 9 Jun ’11 at 09:12 | #

    Another wonderful looking recipe from you! Definitely can’t wait to try this one.

    Thank you!

  3. Monica
    Posted 9 Jun ’11 at 11:02 | #

    Beautiful! Any suggestions for stops from Stockholm to Öland? We are visiting family in July with our 2 dogs and 6 month old :-) And a moose park?!? Love it!

  4. Posted 9 Jun ’11 at 11:38 | #

    How exciting with your new projects and the app sounds like a brilliant idea! Your raw spaghetti sounds so delicious and I can’t wait to try it. The combo of mango, fresh ginger and mint is music to my ears.
    By the way, I made the Pretty Purple Picnic Wraps a few days ago and OMG! Amazing goodness. :)

  5. Posted 9 Jun ’11 at 11:48 | #

    Those grilled mushrooms look fab! I love using them instead of meat on the barbecue.

  6. Posted 9 Jun ’11 at 13:55 | #

    beautiful photos as usual :) good luck guys I would buy your app

  7. Posted 9 Jun ’11 at 16:17 | #

    Sounds fantastic! Perfect for these warm summer days. Beautiful pictures!

  8. Missi
    Posted 9 Jun ’11 at 17:45 | #

    That looks beautiful! And perfect for my mum with diabetes. I’m so excited for SUMMER and YOU GUYS and D*S!! Congrats on everything!

  9. Posted 9 Jun ’11 at 17:57 | #

    I’ve been seeing the idea of zucchini as a replacement for pasta in several cookbooks. But this definitely looks like the most delish recipe. The mango and mint combo is brilliant! Cannot wait to try it!

  10. Posted 9 Jun ’11 at 20:21 | #

    What exciting news!! Can’t wait to download your app :) Congrats!! Gorgeous pictures as usual. Happy Thursday!

  11. Posted 9 Jun ’11 at 20:59 | #

    I made this for lunch today (after rollerblading to the Co-op for pea shoots and pistachios) and it was delicious! I’ve been really into mango dressings and sauces ever since I made this recipe: http://tastespace.wordpress.com/2011/05/05/chickpea-salad-with-mexican-mango-dressing/ but the ginger gave this sauce a terrific kick. I think this would also be a great dipping sauce for spring rolls or dressing for a Thai noodle salad.

  12. Posted 9 Jun ’11 at 21:06 | #

    Love the sound of this dish! So summery and fresh. I have nothing that resembles a julienne peeler or a spiralizer so I’d probably go the “slaw” route with this one when I decide to make it (as soon as the garden zucchini is ready!)

  13. Posted 9 Jun ’11 at 22:18 | #

    Beautiful! Sounds like a perfect way to start off the summer. The winter is finally melting away here in Colorado, ready to hit the farmers markets. They just come a little late here but last on into october. I am excited about the app that you are working on-very modern!

  14. Posted 9 Jun ’11 at 22:31 | #

    This looks lovely and fresh- vegan food can be both filling and delicious!

  15. Posted 9 Jun ’11 at 22:32 | #

    this is so, so perfect for the heat wave we’re having in new york right now. I can’t bear even heating a pot of water for pasta, and the markets are beginning to overflow with green and yellow summer squash. the mango sauce sounds like a wonderful complement, too :)

  16. Posted 9 Jun ’11 at 23:30 | #

    This looks absolutely delectable, and so easy to make! Nice to see a raw foods recipe not involving technologically-advanced equipment or esoteric ingredients ! Can’t wait to try this! (will have to wait until the Paris organic farmer’s market on Sunday :) Can’t wait for more great seasonal recipes like this! PS What would you eat this with? Is this a main course or appetizer? Any idea of a main to go with this or side dish ? Merci beaucoup!

  17. Posted 10 Jun ’11 at 03:41 | #

    My birthday is coming up and I already know I will be getting a zucchini spiralizer! I can’t wait to try out this recipe once I get my zucchini noodles. :)

  18. Posted 10 Jun ’11 at 06:34 | #

    So… Now I’m going to has to et an iPad so I can download your app! How cool!

    And you know I’m going to be making this recipe as soon as I can! Looks wonderful, refreshing, and flavorful!

  19. Posted 10 Jun ’11 at 07:49 | #

    I have to cook this recipe, it looks so delicious!!!

  20. Posted 10 Jun ’11 at 09:27 | #

    Happy to hear from you after a long time..gald to know about your new prohects. Your travel trip pictures are wonderful. Love the simple and healthy recipe..esp. the sauce you have used in it.

  21. Posted 10 Jun ’11 at 15:32 | #

    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.

  22. Posted 12 Jun ’11 at 18:05 | #

    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 :)

  23. Posted 12 Jun ’11 at 20:04 | #

    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).

  24. Posted 13 Jun ’11 at 11:11 | #

    Wow. What a gorgeous dish. We are flooded with mangoes at the moment so this is perfectly timed :-)

  25. Elodie & Bertrand
    Posted 13 Jun ’11 at 15:09 | #

    We made this for lunch today and it was absolutely delicious!

  26. Posted 15 Jun ’11 at 05:57 | #

    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!

  27. Posted 15 Jun ’11 at 22:34 | #

    This looks so amazingly fresh and delicious!

  28. Posted 16 Jun ’11 at 20:56 | #

    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! :-)

  29. Posted 16 Jun ’11 at 21:53 | #

    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.

  30. Posted 17 Jun ’11 at 14:04 | #

    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

  31. Posted 17 Jun ’11 at 19:20 | #

    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.


  32. Posted 17 Jun ’11 at 20:34 | #

    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!

  33. Posted 23 Jun ’11 at 04:20 | #

    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.

  34. Jenny S
    Posted 18 Jul ’11 at 04:13 | #

    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!!

  35. Posted 18 Aug ’11 at 04:44 | #

    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!

  36. Posted 13 Sep ’11 at 00:47 | #

    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 :)

  37. Patricia
    Posted 20 Sep ’11 at 16:19 | #

    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!

  38. Posted 10 Mar ’12 at 06:53 | #

    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!

  39. Natalie
    Posted 25 Aug ’12 at 21:27 | #

    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!

  40. Posted 5 Sep ’13 at 21:15 | #

    Das schmeckt so unglaublich lecker. Vielen Dank für das tolle Rezept.

  41. Posted 30 Sep ’13 at 21:44 | #

    Hi Luisa,
    made this ‘spaghetti’ a few months ago for the first time. It’s SO good!! Also tried it once with peach when the mango was sold out..

    Also put your recipe on my Dutch blog. Thanks so much!


  42. Anna M.
    Posted 21 Jul ’15 at 06:02 | #

    Hey!! This looks absolutely fabulous!! I am curious though, I have had to get rid of ALL spicy foods since Christmas (they upset my stomach), and I’m wondering how spicy the red chili makes this dish? Is it enough to taste it? I’ve learned that if someone even hesitates to say that something could be slightly spicy, then I need to stay away from it. However, my husband still loves spicy foods, so if I need to stay away from it, could he sprinkle it on his plate and it still taste good, having not being blended into the sauce?

    • Posted 21 Jul ’15 at 15:33 | #

      Hi Anna, the strength depends on what chili you are using. You can definitely leave it out from yours and just add a sprinkle to your husband dish if he prefers.

  43. Posted 20 May ’17 at 21:13 | #

    looks great but not really a fan of aubergines! but other than that tasted great yesterday.

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