Curried Chicken Penne With Fresh Mango Chutney

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2 cups diced peeled ripe mango (about 2 mangoes)

1 cup finely chopped onion

1/2 cup water

2 tablespoons brown sugar

1 tablespoon curry powder

1 tablespoon fresh lime juice

1/2 teaspoon black pepper

1/2 teaspoon chopped peeled fresh ginger

1/4 teaspoon salt

1 teaspoon olive oil

2 garlic cloves, minced

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces

1 cup light coconut milk

2 tablespoons sugar

1 teaspoon salt

1 1/2 teaspoons red curry paste

1 to 2 teaspoons Thai fish sauce

2 cups broccoli florets

2 cups cauliflower florets

4 cups hot cooked penne rigate (about 2 cups uncooked tube-shaped pasta)

2 tablespoons chopped green onions (optional)

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