Versatility of Fresh Mango Showcased at the National Restaurant Association Show

May 2-7, 2012 in Chicago, IL, the National Mango Board attended the National Restaurant Association (NRA) show where the newest innovations and trends for culinary professionals are showcased. During the show, the NMB sponsored a Multicultural Cuisine Editor Brunch where the menu was built around four global cuisines for foodservice trade editors and writers to enjoy. On the menu, two fresh mango recipes were included and served. Foodservice professionals enjoyed a Haitian inspired dish, Mango Crab Fritters with Mango Ketchup & Green Mango Slaw and a Contemporary American dish, Mango Macadamia Caramel Rolls.

Additionally, the NMB also sponsored a morning refreshment break for the Marketing Executives Group (MEG), a non-profit study group designed as an educational forum for foodservice marketing executives to raise the excellence in restaurant marketing. The Spring 2012 Conference brought together 250 registrants. Two fresh mango recipes were served during the break, Mango Sangria and Hot and Sweet Mango Chicken Salad. Both recipes were well received as refreshing and delicious ideas for menus!
 
All of the recipes chosen and served were selected to help showcase the delicious versatility of fresh mango and how fresh mango fits into menu trends that appeal to restaurant customers and in return, promote the use of fresh mangos in more restaurants.
 
To try any of these recipes, please visit www.mango.org/recipes.
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