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?
And by suggest, I mean require. Please.
- 1 lb. cooked, shredded or diced chicken
- ½ cup mayo
- 1 mango, diced (could also be a green mango)
- ¼ cup diced green onion or white onion
- 2 tablespoons sugar
- Salt and pepper to taste
- 3 tablespoons chopped fresh basil
- Mix all ingredients except basil and chill. Add basil just before serving.
- Serve on a croissant, wrap, salad, etc. Store in the fridge for 2-3 days.
I know I already posted this on Facebook, but I dunno, I thought you might want to watch it twice. Or 5 times.
If you’re interested in these kids, their stories, or adoption in general, you can check out the CSC website.
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