Courtesy of the National Mango Board

Mango consumption has nearly quadrupled since 1990 to an estimated 2 pounds per capita annually.

Nothing conveys a taste of the tropics like fresh mangos. Luckily, you can use them to bring a burst of sunshine to menus year-round. The Orlando, Fla.-based National Mango Board (NMB) has made it its mission to educate foodservice professionals about the availability, selection and preparation of the world’s most popular fruit.

There are six major mango varieties available in the United States throughout the year. On the outside mangos vary in size, shape and color. On the inside, the subtle differences in flavor and texture fuel chefs’ imaginations for seasonal menus.