National Mango Board Kicks Off Saucy Summer Campaign With Fresh Toppings and Sauces; Jason Hernandez Comments
ORLANDO, FL - As more consumers begin to return to enjoying meals inside restaurants and diners, the foodservice sector is gearing up for a momentous opportunity. To help the sector as a whole capitalize on the surge in demand, National Mango Board (NMB) is encouraging foodservice operators to elevate the dining experience with a variety of unique ingredients including mango salsas, chutneys, and BBQ sauces at Saucy Summer with Mango.
“The versatility of mango makes it a go-to ingredient for toppings, condiments, and sauces,” commented Jason Hernandez, Chef Consultant, Blade & Tine Culinary Consulting and Chef for the National Mango Board, on the launch.
Mango complements a wide array of seasonal ingredients and glamorizes the plate with a vibrant pop of color and delicious tropical appeal. As operators look to craft alluring dishes perfect for the summer season, a mouthwatering bevy of sauces and toppings are ready to inspire, as the NMB kicks off this Saucy Summer with Mango.
Chef Hernandez puts a spicy spin on his Roasted Mango Salsa with peppers and chilies to deepen the flavor of a delicious fish taco, according to a company release. At Sun Surf Sand in Fort Lauderdale, Florida, mangos are used to brighten the flavor and colors of its Bavette Steak with Yucca and Mango Chimichurri. Taking sandwiches and charcuterie boards to a new level, The Culinary Institute of America’s Chef Sarah Linkenheil‘s Pickled Green Mango Relish is easy to make and adds a zesty kick to any dish.
AndNowUKnow will keep our eyes out for new strategies and developments in foodservice, so keep reading.
