Fresh Mangos added to more menus in foodservice industry

The National Mango Board (NMB) works closely with foodservice operators, chefs and media to increase mango awareness and education with the goal of securing new fresh mango items on menus. Educating chefs, students and instructors about handling and cooking with fresh mango, and inspiring them with promotions and contests, is key to increasing mango usage in the foodservice industry. The foodservice industry is an essential audience since it’s a prime location for customers to try mango, some for the first time.

Mango promotions with popular foodservice entities highlight fresh mango and help them be a top-of-mind ingredient for foodservice chefs as well as their customers.

To continue inspiring chefs, the NMB performed in-kitchen demos for restaurant chains throughout the nation. Culinary support came through mango menu concepts, mango recipe development, and mango education. Participating restaurants include Souplantation & Sweet Tomatoes with 128 locations and California Pizza Kitchen with 197 locations. Being able to showcase the versatility of mangos to chain chefs in their test kitchen is essential to seeing more mangos on menus in the future.

In addition to mango promotions, the NMB invited chefs, dietitians and foodservice directors working in commercial and non-commercial foodservice operations to enter its Mangover Your Menu Recipe Contest. The contest challenged participant s to use fresh mangos in innovative and inspiring ways by creating a new recipe or update an existing menu item in the appetizer, salad and entrée categories. The recipes were evaluated anonymously by a panel of foodservice professionals which included one of NMB’s long-time partners Chef Allen Susser. Chef Michael Garahan, chef consultant and child nutrition advocate took home the Grand Prize of $1,500 with his Shrimp & Mango Gumbo. Two First Prize winners of $750 each were awarded to Chef Meryl Connelly, Southwest Soul Catering, for her Mango Manchego Cheese-Stuffed Jalapeños with Curry Cornmeal Crunch and Chef Allison Leono, Private Chef, for her Pulled Pork & Mango Summer Rolls with Carolina Mustard Sauce.

Shrimp & Mango Gumbo, Chef Michael Garahan, Grand Prize winner

“Educating the foodservice industry on how simple and fun it is to cook with mangos is key to increasing mango usage in foodservice,” said Megan Mckenna, Director of Marketing at the NMB. “We want to inspire chefs, and consequently consumers, to try mangos in new and exciting ways; mango flavour and texture complement many menu options, the possibilities are endless!”

Visit www.mango.org/foodservice to access resources for foodservice operators and chefs, including information about handling, ripening, cutting, yield and usage ideas. Recipes are available at www.mango.org/recipes.

For more information:
Lucy Keith
FleishmanHillard
Tel: +1 (512) 495-7174
Email: lucy.keith@fleishman.com