“Just like learning a new language, mastering mangoes starts with the basics,” says Susan Hughes, a foodservice marketing consultant working for National Mango Board.
“In language, you begin with the alphabet and simple phrases; in the kitchen, it’s learning how to cut, select, store, and prepare a mango,” she adds. “Only after those fundamentals are in place can you ‘speak fluently’ — whether that’s creating a savory dish, a baked good or a refreshing dessert.”
Helping everyone on foodservice menu teams — from chefs and operators, to purchasers and marketers — learn the essentials to “speak mango” more is the goal of NMB’s Mango University.
“Foodservice is key for us,” said Ramón Ojeda, the board’s executive director, as translated from Spanish, during a late-August preview event where the revamped Mango U was announced.
“For people who have never purchased a mango or who have never tried a mango, [foodservice] is a good link for us because people often discover mangoes through a foodservice outlet,” Ojeda added. “In most cases, they will be driven to the fresh cut section after they try mangoes in a restaurant or cafeteria.”
Mango U: Then and Now
“The National Mango Board launched its foodservice marketing program in 2007 to educate and inspire culinary, marketing and purchasing foodservice menu influencers and decision makers, says Hughes. “As the program grew, we recognized the growing need to educate our foodservice target audiences about fresh mango.”
That need resulted in the original Mango university, launched in 2014. Hughes, who led the original concept and creation of “Mango U’s” Fresh Mango curriculum, says, “The goal was to introduce fresh mango to American Culinary Federation members and provide a free course that covers the handling of mangoes from seed-to-table and includes earning continuing education hours.”
She explains that earlier versions of the curriculum were offered as static, downloadable documents based on PowerPoint decks used in meetings and trainings — not the most engaging.
“The revamped program now lives in a dynamic digital format with interactive features like quizzes, making the experience more engaging and memorable,” she says. “We updated it to improve usability and give participants a richer, more impactful way to learn about mangoes.”
The revamped Mango University is composed of seven brief videos — one introduction and six lessons — with each lesson followed by a five-question quiz. Lesson topics are:
- Introduction to fresh mangoes (including history)
- Mango storage, ripening and cutting
- Mango variety, availability ripeness levels
- Nutrition
- Cooking with fresh mango in global cuisines
- The versatile mango (more cooking topics)
Anyone can sign up to attend Mango University online for free. American Culinary Federation members who participate can put in their ACF number at registration to receive 8.5 continuing education hours upon completion.
“The new Mango University for Foodservice provides a new and interesting education experience for today’s menu innovators and influencers,” says Hughes. “The content provides an understanding of fresh mango as an ingredient to create delicious, memorable food and beverage items for diners of all ages.”
