Orlando, Florida (November 2009) – While most people would agree nutritious food makes us feel better, most diners require a greater incentive for healthy eating. That’s where fresh mango enters the picture. Mango not only makes for a tasty menu experience, it enhances everyday food choices with valuable nutrients. A low calorie food, mango provides an excellent source of vitamins C and A—both important antioxidants—and a good source of dietary fiber. Mango also contains more than 20 different vitamins and minerals.
A year-round supply of fresh mango makes it easy to utilize its tropical attraction, beautiful color and smooth, sweet flavor on salad menus. Then, add fresh mango’s great nutrition story as a highly promotable bonus. For an irresistible spin on healthy eating, try menuing the National Mango Board’s recipe for Spinach Salad with Mango Vinaigrette, a tempting toss of piquant blue cheese, crunchy pecans and fragrant, luscious fresh mango.
For detailed information about mango nutrition and more fresh mango recipes, visit www.mango.org/foodservice. While on the site, check out the availability calendar for the six varieties and other menu planning tools.
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 has quadrupled since 1990 to an estimated 2.2 pounds per year in 2008. Mango import volume for 2008 was 656 million pounds. Learn more at www.mango.org.
Spinach Salad With Mango Vinaigrette
YIELD: 12 Entrée Salads
30 ounces baby spinach, cleaned
4 ripe mangos (9 count), peeled, pitted and cubed*
3 medium tomato, cored, seeded and finely chopped
1 cup walnuts, toasted and chopped
1 cup sliced green onions
1 cup crumbled blue cheese
freshly ground black pepper to taste
Mango Vinaigrette, recipe follows
Combine spinach, mango, tomato, walnuts and green onion in a large bowl. Drizzle with Mango Vinaigrette and toss well to coat. Add blue cheese and toss lightly. Serve immediately. Offer freshly ground black pepper.
1 ripe mango (9 count), peeled, pitted and cubed*
½ cup extra virgin olive oil
½ cup white balsamic vinegar
½ teaspoon salt
Puree mango in a blender. Add olive oil, vinegar and salt; blend until smooth.
*A 9 count mango weighs about 18 ounces and yields approximately 11 ounces useable fruit. One cup 3/8” diced mango weights 6.35 ounces.