The National Mango Board (NMB) has selected the winners in its 2017 Share. Mango. Love. foodservice recipe contest. The contest challenged entrants to use fresh mango to create a new recipe or reinvent an existing menu item in the following savory categories: appetizer, salad, and entrée.
Chef Jason Seibert, Northern Tiger, New York, NY, won the Grand Prize of $2,000 with his Fresh Mango Ricotta & Prosciutto Galette. Three First Prizes (each $1,000) were awarded to Baker Chrissy Schurr, Reverie Caffe, Patterson, NY, for her Fresh Mango & Sweet Potato Breakfast Hash; Chef Mark Harmer, Tapa Toro, Orlando, FL, for his Fresh Mango Gazpacho; and Chef Isha Nije, FLIK Compass Group, Hazel Park, MI, for her Succulent Shrimp Mango Shooters
“The versatility of mangos really came through in the entries to our contest,” noted Valda Coryat, Director of Marketing at the NMB. “The contestants matched the colors, flavors and textures of fresh mango into savory recipes that combined its vibrant flavor profile and aromatic harmony as naturally as any comfort food with great creativity.”
A panel of judges appointed by the NMB evaluated contest entries anonymously.
For more information about fresh mangos, as well as tools and resources for foodservice operators and distributors, visit mango.org/foodservice.
About the National Mango Board: The National Mango Board is an agriculture promotion group supported by assessments from both domestic and imported mangos. The board’s vision, to bring the world’s love of mangos to the U.S., was designed to drive awareness and consumption of fresh mangos in the U.S. marketplace. One cup of the superfruit mango contains 100 calories, 100% of daily vitamin C, 35% of daily vitamin A, 12% of daily fiber, and an amazing source of tropical flavor. Learn more at mango.org.