Orlando, FL — Fresh mangos are available in the U.S. throughout the year from several source countries. The winter-long, South American season starts with Brazilian fruit, followed by Ecuadorian and Peruvian, with Tommy Atkins and Kent leading as the predominant varieties available.
As North American winter temperatures turn chilly, restaurant patrons gravitate to bright, festive colors and warming flavors when dining out. On the ingredient-driven menu at Parkside in Austin, TX, Roasted Pickled Beet Salad with Fennel Slaw, Mango & Ricotta Salata keeps winter at bay by contrasting comforting root vegetables with sweet, juicy mango, crisp fennel, sharp cheese and a curried vinaigrette. The fruity and exotic notes of ripe mango and garam masala ensure the combination hits the spot.
At any time of year, green or ripe, fresh mangos make ideal menu partners. For recipes to satisfy customer cravings for fresh, flavorful and healthful menu items visit mango.org/foodservice. While on the site, take advantage of comprehensive product information: mango availability, varieties, purchasing, yield, storing and handling, and nutrition.
About National Mango Board
The National Mango Board is an agriculture promotion group supported by assessments from both domestic and imported mangos. The Mango Board conducts education and promotion campaigns that drive awareness and increase consumption of fresh mangos in at-home and restaurant settings. One cup of mango contains 100 calories, an excellent source of vitamins A and C, a good source of fiber and an amazing source of tropical flavor. Learn more at www.mango.org.
Source: National Mango Board
