Press Releases


Fresh Mango Delivers Irresistible Flavor, Color, Texture and Nutrition to Menus

When June rolls around this year, be prepared to observe Mango Month with style. Fresh mango delivers both flavor and nutrition, qualities restaurant patrons appreciate, while mixing easily with savory, sweet and spicy ingredients. And Fresh mango is


When it comes to what we’ll be eating in 2015, food guru Andrew Freeman cites “Taco Mania as a top influencer.” With trend-setting chefs honing in on traditional tacos and opening taquerias around the country, the National Mango Board (NMB) is already cresting the wave with many flavorful taco, tostada, quesadilla and signature salsa

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

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.


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.

TRUSTe online privacy certification

Connect with us: