Orlando, Fla – The National Mango Board (NMB) has selected the winners in its 2017 Share. Mango. Love. foodservice recipe contest. 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, and entrée.11111111111
Chef Jason Seibert, Northern Tiger, New York, NY, won the Grand Prize of $2,000 with his Fresh Mango Ricotta & Prosciutto Galette. Three First Prizes (each $1,000) were awarded to Baker Chrissy Schurr, Reverie Caffe, Patterson, NY, for her Fresh Mango & Sweet Potato Breakfast Hash; Chef Mark Harmer, Tapa Toro, Orlando, FL, for his Fresh Mango Gazpacho; and Chef Isha Nije, FLIK Compass Group, Hazel Park, MI, for her Succulent Shrimp Mango Shooters.
“The versatility of mangos really came through in the entries to our contest,” noted Valda Coryat, Director of Marketing at the NMB. “The contestants matched the colors, flavors and textures of fresh mango into savory recipes that combined its vibrant flavor profile and aromatic harmony as naturally as any comfort food with great creativity.”
A panel of judges appointed by the NMB evaluated contest entries anonymously.
For more information about fresh mangos, as well as tools and resources for foodservice operators and distributors, visit mango.org/foodservice.
Fresh Mango, Ricotta & Prosciutto Galette
Chef Jason Seibert, Northern Tiger, New York, NY
YIELD: 4 individual galettes
DOUGH
3 Tbsp. sour cream
1/3 cup ice water
¼ cup cornmeal
1 cup unbleached white flour
½ tsp. white sugar
1 tsp. kosher salt
½ tsp. fresh ground black pepper
¼ tsp. finely grated lemon zest
7 Tbsp. ice cold butter, diced small
Unbleached white flour (for dusting the table while rolling dough)
RICOTTA CHEESE FILLING
1 cup ricotta cheese
2 egg yolks, beaten
1 tsp. fresh thyme leaves, chopped fine
1 tsp. Italian parsley, chopped fine
½ tsp. kosher salt
¼ tsp. fresh ground black pepper
TOPPINGS
1 large ripe mango, peeled, quartered and thinly sliced
½ tsp. smoked paprika
Kosher salt
1 oz. arugula
1 tsp. fresh squeezed lemon juice
1 tsp. virgin olive oil
Ground black pepper
3 oz. prosciutto, thinly sliced
1 oz. shaved Parmesan
Mix sour cream and ice water together in a food processor fitted with a metal blade. Add the dry ingredients and lemon zest. Process 10 seconds to combine. Drop the butter pieces into the bowl and pulse 10 times. Remove and knead gently by hand until a soft ball of dough forms. The dough should be speckled with pieces of butter. Wrap with plastic cellophane and let rest, refrigerated at least 2 hours (or up to 3 days).
In a small bowl, mix ricotta, egg yolks, herbs, salt and pepper. Reserve.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and lightly dust with flour.
Take the chilled, rested dough and cut into quarters. On a floured work surface, roll dough into 4 round disks. Each piece should be 6 inches in diameter. Move discs to the prepared baking sheet.
Spoon ¼ cup of ricotta mixture on the middle of each disk, reserving a 1½ inch border. Fan the mango slices over ricotta. Dust mango with smoked paprika and a pinch of sea salt.
Fold the uncovered border of dough over the filling, forming pleats, and leave approximately 3 inches of the filling exposed. Brush the exposed dough lightly with water and sprinkle with an additional pinch of salt.
Bake 20-30 minutes, until crust is golden brown. Remove from oven and transfer to a baking rack. Let cool 15 minutes.
To serve: Warm the galette slightly before serving. Toss the arugula with the lemon juice and olive oil. Season to taste with salt and black pepper. Serve galettes with arugula, prosciutto and shaved Parmesan.
About the National Mango Board
The National Mango Board is an agriculture promotion group supported by assessments from both domestic and imported mangos. The board’s vision, to bring the world’s love of mangos to the U.S., was designed to drive awareness and consumption of fresh mangos in the U.S. marketplace. One cup of the superfruit mango contains 100 calories, 100% of daily vitamin C, 35% of daily vitamin A, 12% of daily fiber, and an amazing source of tropical flavor. Learn more at mango.org.
Source: National Mango Board
