Fresh Mango Culinary Education
Success using fresh mango on menus rests not only on knowing the basics of how to order, handle and cook with this popular fruit, but also understanding that the remarkable versatility of fresh mango maximizes opportunities to bring delicious flavor, beautiful color and superfruit nutrition to menu items.
Fresh Mango Curriculum and Fresh Mango-The Basics for Foodservice video contain important information for teaching and learning about using fresh mango in foodservice operations. PowerPoint presentations summarize information contained in the curriculum and video.
Introduction - Fresh Mango Curriculum
Lesson 1 - Mango History & Production
Lesson 2 - Mango Storage, Ripening & Cutting
Lesson 3 - Mango Variety, Availability & Ripeness Levels
Lesson 4 - Mango Nutrition
Lesson 5 - Cooking with Fresh Mango in Global Cuisines
Lesson 6 - Cooking with Fresh Mango in Hot Applications
Appendix - Fresh Mango Curriculum
The PowerPoint files and the print-ready Fresh Mango Curriculum files are available in the downloads section below.
The Fresh Mango Curriculum program has been approved by the American Culinary Federation for 8.5 continuing education hours. Please complete and return this quiz
and program evaluation
to the email
provided. After we receive these two documents, we'll send a certificate.