1 Peel mango, slice flesh off pit and cut the flesh into small cubes.
2 Trim scallions, rinse and cut into thin rings.
3 Crumble chile pepper. Coarsely chop cashews.
4 Rinse lemon in hot water, wipe dry and finely grate the peel. Rinse cilantro, shake dry and chop coarsely.
5 Cook the pasta according to package directions in plenty of boiling salted water until al dente. Meanwhile, heat the oil in a large non-stick pan and fry the curry powder in it.
6 Add scallions, chile pepper and mango and sauté over medium heat, stirring, for 2-3 minutes. Pour in vegetable broth and lemon zest and cook until slightly reduced. Season with salt and pepper.
7 Drain the pasta, taking care to collect 50 ml (approximately 3 1/2 tablespoons) of cooking water. Stir cooking water into the curry sauce. Mix pasta and sauce in a bowl. Sprinkle with cashews and cilantro and serve.