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.
Lessons
Lesson 1 – Mango History & Production
Lesson 2 – Mango Storage, Ripening & Cutting
Objectives: After completing this lesson students will be able to: Explain how storage conditions influence the quality of fresh mango Understand how mangos ripen Cut a mango for the highest […]
Read More… from Lesson 2 – Mango Storage, Ripening & Cutting
Lesson 3 – Mango Variety, Availablity & Ripeness Levels
Objectives: After completing this lesson students will be able to: Identify six major fresh mango varieties available in the U.S. Understand that fresh mangos are available in the U.S. year-round […]
Read More… from Lesson 3 – Mango Variety, Availablity & Ripeness Levels