Lesson Plan: Fresh Mango
01 February 2014
Approved by the ACF for CEHs, this curriculum released in January arrives at a time when mango consumption in the United States is up considerably.
Courtesy of the National Mango Board
The National Mango Board announces the release of its new education materials for culinary students, culinary instructors and professional chefs. Fresh Mango-The Basics for Foodservice video and Fresh Mango Curriculum cover the product essentials from how mangos grow to how to maximize their menu versatility—everything operators need to create fresh, delicious and healthful menu items with fresh mango. Culinary-education materials are available at www.mango.org/foodservice/culinary-education.
The Fresh Mango Curriculum has been approved by the American Culinary Federation for 8.5 continuing-education hours. Viewers may take the online quiz and program evaluation and send to the e-mail provided; the National Mango Board will review and send a certificate.
“In our foodservice program we’re finding that success using fresh mango on menus rests not only on knowing the basics of how to order and handle this popular fruit,” says Megan McKenna, director of marketing for the Mango Board, “but also with understanding the remarkable versatility of fresh mango across all dayparts, in sweet and savory applications.”
Mango consumption per capita has increased 32% since 2005 to an estimated 2.47 pounds per year in 2012. Mango import volume for 2012 was 804 million pounds. Learn more at www.mango.org.
The Orlando, Fla.-based National Mango Board is the national promotion and research organization supported by assessments from both domestic and imported mangos. The Mango Board conducts education and promotion campaigns that drive awareness and increase consumption of fresh mangos in at-home and restaurant settings. One cup of mango is only 100 calories, an excellent source of vitamins A and C, a good source of fiber and an amazing source of tropical flavor.