When June rolls around this year, observe Mango Month with style.
Fresh mango delivers both flavor and nutrition, qualities restaurant patrons appreciate, while mixing easily with savory, sweet, and spicy ingredients. Fresh mango is plentiful, especially during the summer months.
“Fresh mango is available year-round, but we typically see the highest volume overall with at least three mango varieties in the market in June,” says Rachel Munoz, marketing director for the National Mango Board. “The crop comes just in time to kick off summer with the unmistakable, signature flavor that fresh mango brings to menus.”
For operators, June is prime time to celebrate the mango’s contribution to dining pleasures. Self-proclaimed Mango Man, Chef Allen Susser, shares his recipe for a pleasingly spicy Mango & Watermelon Salad. To achieve his desired effect, Chef Allen seasons refreshing fresh mango and watermelon with pickled jalapeño, then tosses the fruit with garlicky lemon vinaigrette, fragrant cilantro, and peppery watercress.
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