Sweet juicy mango sitting on my kitchen counter, I love you.
Sadly, so do the neighborhood ants. But that won’t stop me from buying, bleaching (I’ll tell you about it later), slicing, slurping, eating, and loving you every single day that I live in Cebu. I can’t. get. enough.
As much as this new place is growing on me, Cebu it is not the kind of place that screams “fresh produce”. Try more like “fried chicken” and “exhaust”.
I take the word luscious pretty seriously. And yes, right smack dab in the middle of this urban chaos are what am I going to call the world’s most luscious mangos.
I don’t know how that all works out, but I like it a little bit more each day.
I was definitely not planning ahead when I told Alex and Sonja that I would take on the Mango Chicken Salad recipe for their cookbook project. But look how nicely that worked out: I now have yet another way to sneak fresh mangos into every meal. Don’t mind if I do.
This chicken salad is cool and creamy thanks to the mayonnaise (yes, real mayo and no, I wouldn’t recommend subbing yogurt), plus it’s sweet and fresh thanks to the mango chunks and basil leaves. In case you were looking for the perfect vehicle to deliver this salad into your mouth, may I suggest an extra large buttery croissant?