Use of Mango in Foodservice on the Rise
17 June 2014
Research and trend predictions point in the same direction: Use more fresh mango on menus.
National Mango Board consumer research shows that consumption of mango continues to grow. The trend toward healthy dining, as well as increased interest in tropical and global flavors, creates buzz about fresh mango.
Most recently, a quantitative study by research firm Datassential confirms use of fruit overall on menus has increased since 2008, with mango the sixth-fastest-growing fruit, climbing to the ninth-most-commonly menued fruit in 2013.
Datassential research reveals that mangos are menued in all restaurant segments and usage is growing across regions, dayparts and cuisine types.
“We started our foodservice program in 2008, and we’ve noticed that as chefs learn more about how versatile fresh mangos are, they see opportunities to innovate with this tropical fruit in savory and sweet menu items,” says Megan McKenna, director of marketing for the National Mango Board. “Chefs have shared recipes that showcase fresh mango in a variety of applications, such as Mango Bliss Cakes, Grilled Mango & Goat Cheese Salad, Apricot Chili Marinated American Lamb Tacos with Mango Jicama Slaw [pictured], and Mango Coconut Dessert Risotto with Mango Chile Jam.”
Mango consumption per capita has increased 53% since 2005 to an estimated 2.87 pounds per year in 2013. Mango import volume for 2013 was 935 million pounds, up from 804 million pounds in 2012. Learn more at www.mango.org/foodservice. The National Mango Board invites chef-instructors to peruse its collection of chef recipes for training.
To review the executive summary of the 2013 Foodservice Menu Research, visit www.mango.org/foodservice/research.