Start by cleaning the celeriac and cut in small cubes. I used the rest of the celeriac to prepare soup. Bake the celeriac cubes for about 20 minutes in a preheated (200°C) oven.

Clean and cut the mango in cubes. Cook the pasta al dente according to the guidelines. Bake the chicken.When almost done, add a dash of creme and a spoon of ajvar (bell pepper puree) and simmer for a few more minutes.

When all is ready, put the mango, pasta and celeriac in a bowl and arrange the chicken in the middle of it. Pour the creme-pepper mixture over the chicken. Finish with parsley.