Peel and slice the garlic, gently fry in olive oil and remove from the heat when lightly golden. Chop up the onion and gently fry until it starts to turn transparent. Add the kale, add salt and pepper to taste, stir briefly and add some water. Leave it to cook for about 5 minutes.
Boil the farfalle in plenty of salted water. Strain and add a little olive oil and pepper. Toss the pasta together with the kale, add the garlic back in and stir well. Chop the mango into little or large pieces and arrange on top of the pasta. Finish off with a sprinkling of toasted pine nuts.