FOR A REFRESHING MENU, ANYTHING GOES WITH MANGO
Use this handy guide to create distinctive dishes, memorable menus and a world of variety with fresh mango.
As today’s culinary teams explore exciting flavor combinations and innovative menu opportunities, they’re finding more and better places for fresh mango. From the sweet and familiar to the surprisingly savory. As a complement or refreshing contrast.
Spanning global cuisines and spices, appropriate any time of day, fresh mango provides inspiration. The versatility of fresh mango begins with ripeness, from sweet-tart and crisp to sweet and ultra juicy. From there you can go almost anywhere in cold and hot prepartions. Use this pairing guide as a starting point. Then try something definitive, dramatic and daring of your own.
Chef Brian Corcoran, Harvard University, Cambridge, MA
Chef Allison Leono, Private Chef, Goodyear, AZ
Chef Chhimi Dorje, Tha MasalaWala, New York, NY
Chef Ben Randolph, The Broadway Hotel, Columbia, MO
Chef Meryl Connell, Southwest Soul Catering, Essex Fells, NJ
Chef Adolfo Garcia, Rio Mar, New Orleans, LA
Green Mango and Cashew Salad
Chef Robert Danhi, “Easy Thai Cooking”
Photo credit: Christian Clements and Susie Donald
Chef Francis Ang, Fifth Floor, San Francisco, CA
Chef Hector Morales, 21 Degrees North, Turtle Bay Resort, Honolulu HI