Chef Tamra Scroggins of the Daily Grill, a chain of California restaurants, created Deep Fried Pickled Green Mango Spears with Tamari Sesame Dipping Sauce. ( Courtesy National Mango Board )

The National Mango Board is a sponsor of Kitchen Collaborative, a recipe development initiative in which chefs partner with sponsors to create recipes.

“Kitchen Collaborative is a nod to the resilience and camaraderie that the foodservice industry shows us time and time again,” Angela Serna, marketing manager at the mango board, said in a news release. “The collaboration and willingness of the chefs to participate in this initiative has been astounding and inspiring.”

Other sponsors include the Idaho Potato Commission and California Avocado Commission. Kitchen Collaborative was formed by Summit F&B and Flavor & The Menu.

Five chefs partnered with the board to create recipes, playing on comfort-style foods and the use of global cuisines.

Mangoes have increased 16% on menus in the past four years and are projected to grow another 10% in the next four years, according to the release.

Mango interest is expected to grow as global cuisines become more popular and the National Mango Board promotes menu development and education investment.

“We continue to see tremendous growth of the mango category in the foodservice sector and look forward to new innovative and flavorful preparations of mango by talented chefs.

Related articles:
PMA unveils details on Foodservice: Delivered sessions
Fresh Direct Produce acquires organic distributor Mike and Mike’s
Washington and Oregon potato acreage down, but plenty expected

 
Comments