National Mango Board's Menu Research Projects Growth in Mango Use for Foodservice
- by Jessica Donnel
ORLANDO, FL - All signs point to a bright future for mangos in foodservice. A recent study by the National Mango Board (NMB) shows a continued upward trend in usage at all restaurant segments and types, as well as an increase in mango penetration from all day parts.
“As we continue to see mango growth in foodservice, it’s important to keep in mind these trends while also challenging the standardized mango usages,” said Valda Coryat, Director of Marketing. “We want to excel past the understood status quo of mangos and promote new mango usage ideas among foodservice professionals. Understanding and analyzing this data not only helps us understand where we are, but also gives us insight on how to better move forward in the foodservice arena.”
Conducted on 7,000 national and regional chains as well as independent restaurants, NMB’s study shows all day menus leading mango penetration with one-third mango menu items, and dinner as the next strongest menu segment. And don’t forget about breakfast—these applications continue to track growth too.
The study’s data measured the following:
- Penetration (percent of restaurants that serve that food, flavor, or ingredient–an indicator of adoption)
- Incidence (percent of menu items that feature that food, flavor, or ingredient–a versatility index)
Other information resulting from the study gave other interesting insights about the use of mangos in foodservice applications. For example, according to a press release, while mangos have increased penetration across all menu parts, they are featured most often on beverage menus, with desserts and appetizers (30 percent growth) following in incidence. The vibrant flavor of the mango is most often paired with neutral proteins (chicken and fish), and ethnic or spicy ingredients, hallmarking its ability to complement both savory and sweet dishes. NMB’s conclusion was that foodservice operators are now recognizing its potential for enhancing dishes ranging ethnic street foods, condiments, snacks, breakfast, plant-based, and healthy menus, among others.
Want to see a full summary of the menu study conducted by the NMB? Click here, and visit mango.org/foodservice for more information about fresh mangos and tools and resources for foodservice operators and distributors.