Orlando, FL—The National Mango Board announces the release of a new tool to inspire menu innovation, Mango Flavor Pairing Guide. The guide was developed to create excitement about fresh mango as a versatile ingredient, the key to innovation all across menus, all year-round. The mango pairings showcase complementary and contrasting sensory combinations from familiar to surprising.
The mango is known for its glorious yellow-orange flesh that can taste sweet, tart or slightly spicy with a texture that runs the gamut from crisp to lush. As today’s culinary teams explore exciting flavor combinations and innovative menu options, they’re finding more and better places for fresh mango. In Green Mango and Grilled Steak Salad, Chef Ben Randolph, The Broadway Hotel, Columbia, MO, combines the tropical appeal of fresh mango, grilled beef and Asian flavors to surprise and delight diners.
To view or download the Mango Flavor Pairing Guide, go to mango.org/foodservice/mango-flavor-pairings-guide. For in-depth product information, designed to help operators achieve menu success with fresh mango, visit mango.org/foodservice.
About National Mango Board
The National Mango Board is the national promotion and research organization supported by assessments from both domestic and imported mangos. The National 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 is 100 calories, an excellent source of vitamins A and C, a good source of fiber and an amazing source of tropical flavor.
Mango consumption per capita has increased 53 percent since 2005 to an estimated 2.87 pounds per year in 2013. Mango import volume for 2013 was 935 million pounds, up from 804 million pounds in 2012. Learn more at mango.org/foodservice.
Source: National Mango Board
