The National Mango Board is offering new educational materials to help foodservice operators incorporate more mangoes in their menu offerings.
The materials encourage chefs to incorporate fresh mangoes in dishes at restaurant chains across the U.S. and cover the product essentials from how mangoes are grown to offering better menu versatility, according the a news release.
The Fresh Mango — The Basics for Foodservice video and Fresh Mango Curriculum offer everything foodservice operators need to create fresh, delicious and healthful menu items with fresh mangoes, according the Orlando, Fla.-based organization.
Educating chefs about using mangoes is critical for boosting mango volume in foodservice, according to the release.
The program is a component of the board’s foodservice marketing efforts to educate culinary students and instructors as well as practicing chefs about proper handling and cooking of fresh mangoes, according to the release.
“In our foodservice program, we’re finding that success in using fresh mango on menus rests not only on knowing the basics of how to order and handle this popular fruit, but also with understanding the remarkable versatility of fresh mango across all day parts, in sweet and savory applications,” Megan McKenna, the board’s director of marketing, said in the release.
The board designed the program so American Culinary Federation chefs could earn continuing education credits.