Foodservice Trade Press Releases

06/18/2014
The National Mango Board has selected the winners in its 2014 Mangover Your Menu recipe contest for foodservice. The contest challenged entrants to use fresh mango to create a new recipe or reinvent an existing menu item in the following savory categories: appetizer, salad, entrée.
 
Chef Michael Garahan, chef
04/15/2014

Orlando, FL (April 2014)—Research and trend predictions point in the same direction, use more fresh mango on menus. National Mango Board consumer research shows that consumption of mango continues to grow. The trend toward healthy dining, as well as increased interest in tropical and global flavors, creates buzz about fresh mango.

03/03/2014

Orlando, FL (March 3, 2014)—Fresh mango holds a very special place in the global culinary landscape, enhancing many of today’s most popular dishes. Chefs turn to the authentic flavors of Southeast Asia and India, locations where mango trees thrive, to fuel their menu creativity.

01/15/2014

Orlando, FL (January 2014)—The National Mango Board announces the release of its new education materials for culinary students, culinary instructors and professional chefs. Fresh Mango-The Basics for Foodservice video and Fresh Mango Curriculum cover the product essentials from how mangos grow to how to maximize their menu versatility –

12/20/2013
Orlando, FL (December 2013)—Mangos are known for their superfruit status and strong nutritional profile: bursting with antioxidants and over 20 different vitamins and minerals, such as vitamin A, vitamin C, folate, fiber, vitamin B6, and copper. Recent studies indicate that there's more to mangos than just vitamins and minerals. 

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