6 8ozuncooked elbow macaroni 2Tmajor grey mango chutney (you can also substitute any mango chutney or apricot preserves) 0.5clight mayonaise 2tcurry powder 15ozlibby's peas & carrots, drained 12ozchunk light tuna in water, drained 0.25cChopped parsley Cook macaroni according to package directions; drain and rinse with cold water. In a food processor, pulse chutney until there are no large chunks of mango. Add mayonnaise and curry powder; pulse just until mixed. In large mixing bowl, combine macaroni, mayonnaise mixture, peas and carrots, tuna and parsley, gently folding ingredients together with a rubber spatula.