Getting to know fresh mango is the first step toward menu success. Download and print out the two-page .pdf reference, “Mango Varieties & Availability,” to teach year-round menu planning with mangos. Visit www.mango.org/foodservice for more information, including cutting guides, promotion ideas, nutrition information and recipes.
Lesson Plan: Fresh Mango Flavors Seasonal Menus
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Courtesy of the National Mango Board
Mango consumption has nearly quadrupled since 1990 to an estimated 2 pounds per capita annually.
Nothing conveys a taste of the tropics like fresh mangos. Luckily, you can use them to bring a burst of sunshine to menus year-round. The Orlando, Fla.-based National Mango Board (NMB) has made it its mission to educate foodservice professionals about the availability, selection and preparation of the world’s most popular fruit.
There are six major mango varieties available in the United States throughout the year. On the outside mangos vary in size, shape and color. On the inside, the subtle differences in flavor and texture fuel chefs’ imaginations for seasonal menus.
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CAFÉ’s Annual Leadership Conference
June 22-24, 2012
Hosted by: The Culinary Institute of America
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