Orlando, FL (February 2008) — When planning spring and summer beverage menus, think of mangos and their luscious tropical color and flavor. As restaurants look for ways to improve margins and cross-sell menu items, the beverage category plays a major role. According to Mintel Menu Insights*, among the top five growth flavors for beverages, mango mentions are up 50% and gaining momentum. Bartenders transform martinis, margaritas and bellinis into signature drinks with fresh mango – muddled, pureed and as a fresh or pickled garnish.
Find recipes for mango cocktails and beverages, such as Mango Bellini, Mango-rita and Sparkling Mango-Strawberry Sangria, on the National Mango Board Web site, www.mango.org. In addition to usage ideas, the site offers a year-round mango availability guide, product information, and instructional videos.
* Mintel Menu Insights, Mintel International Group Ltd., December 2007.
About National Mango Board
The 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. Mango consumption per capita in the U.S. has quadrupled since 1990 to an estimated 2.2 pounds per year in 2007. Mango import volume for 2007 was 661 million pounds, 3% more than 2006 and 15% more than 2005.
Learn more at www.mango.org.
Yield: 1 serving
1 tablespoon fresh mango puree
4 ounces chilled Prosecco
Chilled Champagne flute
1 mango, peeled, pitted and sliced for garnish
Combine mango puree and Prosecco in chilled flute. Garnish with fresh mango on the rim.