ORLANDO, FL - The National Mango Board (NMB) is working closely with key members of the food industry to have more mangos added to foodservice menus.

“Educating the foodservice industry on how simple and fun it is to cook with mangos is key to increasing mango usage in foodservice,” said Megan Mckenna, Director of Marketing at the NMB. “We want to inspire chefs, and consequently consumers, to try mangos in new and exciting ways; mango flavor and texture complement many menu options, the possibilities are endless!”

The NMB has been working on several fronts to promote mango consumption with much success.  Its encouragement to food service publications to feature fresh mango products and mango recipes in their Q1 issues resulted in over two million impressions.

The NMB speaks frequently with restaurant chefs about the viability of incorporating mangos into their menus and dishes. As a result of their efforts On the Border Mexican Grill & Cantina permanently added Mango Chicken Salad to the menus at its 160 locations.  It also puts on in-kitchen demos at restaurant chains across America, such as Souplantation & Sweet Tomatoes and California Pizza Kitchen, allowing them to personally showcase the versatility of the mango product.

Another promotions done by the NMB was its Mangover Your Menu Recipe Contest which awarded a grand prize of $1,500 to the person who developed the best mango themed dish. Chef Michael Garahan, chef consultant and child nutrition advocate, won with his Shrimp & Mango Gumbo.

The NMB also plans on attending the The Flavor Experience Conference and Multi-Unit Foodservice Operators Executive Conference to further promote the use of mango products in food.

Keep your eyes open for mangos on a menu near you.

National Mango Board