2026 Summer Limited: Cold Mango Linguine

20260630, #BreakfastDiary 1765, 22°C/mostly sunny According to the New York Times, it's good to eat plenty of fermented foods at breakfast — things like eggs or a sandwich with kimchi on the side, or a salad dressed with a vinegar-based dressing. The microbes in fermented foods are said to ease inflammation and help regulate blood sugar. But I just can't give up the thrill that comes from a completely unexpected flavor, like today's breakfast. Think of mango purée alone and it sounds like dessert, but with the right amount of salt, pecorino cheese, lemon juice, and olive oil added, it's reborn as a savory breakfast. About 600kcal, 2026 Summer Limited: Cold Mango Linguine.

1 serving linguine, 1/2 mango for topping, olive oil, salt, pepper, a little basil, (mango purée) 1/2 mango, 1/2t salt, 1t lemon juice, 1T water, 1T olive oil

1. Peel the mango, halve it around the pit, and slice the flesh into long strips to set aside. 2. In a blender, combine the remaining flesh with 1/2t salt, 1t lemon juice, and 1T water, and blend until smooth. The mango purée is done. Chill briefly in the fridge. 3. Boil the linguine, toss with olive oil, and let it cool as is. 4. In a mixing bowl, combine the linguine from step 3 with the chilled mango purée, 1T olive oil, and 1/4t salt, and mix well. 5. Plate the linguine from step 4, top with the mango slices from step 1, then finish with a little basil, olive oil, a bit of pecorino cheese, salt, and pepper.

Inspired by @simply.table