Napa, CA 鈥 Discover
creative and healthy ways to use fresh mangos on your menu in this new series
of videos from The Culinary Institute of America. Presented by the National
Mango Board, this free online learning program is available at .
The new program includes five recipes developed and tested by CIA Chef Sarah Linkenheil,
all downloadable and demonstrated in streaming video. These videos feature
plant-forward, globally inspired dishes that are sure to bring a refreshing
spin to your menu.
The original recipes created for this new series are:
Chef Linkenheil developed recipes
to inspire others to think creatively when cooking with mangos. 鈥淯tilizing
different varieties of mangos as well as cooking with mangos at various stages
of ripeness allowed me to explore a wide array of mango applications with their
varied flavors, colors, and textures,鈥 she says. 鈥淭he beautiful floral aroma
and flavor of mangos pair well with many world flavors, and makes them a
versatile, delicious, and fun ingredient on your menu.鈥
鈥淥ur foodservice program success in using fresh mango on
menus rests in knowing the basics of how to order and handle this super fun
superfruit,鈥 says Valda Coryat,
director of marketing at the National Mango Board. 鈥淚n addition, the remarkable
versatility and nutrient density of fresh mango鈥攖he world鈥檚 most popular
fruit鈥攁cross all dayparts, on food and beverage
menus, and in sweet and savory applications can bring a tremendous lift in menu
item sales.鈥
The video series was produced by the CIA鈥檚 Digital Media
team, which has won two James Beard Awards for Best Webcast. View the module at .
听
Photo Captions and Hi-Res Images:
Top Photo: Mango
Smoothie with Turmeric, Green Tea and Ginger. (Photo credit: John Barkley/CIA)
Photo 2: Vietnamese
Green Mango Noodle Bowl with Beef. (Photo
credit: John Barkley/CIA)
Photo 3: Pickled
Green Mango Relish. (Photo credit: John
Barkley/CIA)
Media Contact:
Claudia Ramer
Digital Media Manager
707-967-2509
Claudia.Ramer@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master鈥檚, bachelor鈥檚, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
About the National Mango Board
The is an agriculture
promotion group supported by assessments from both domestic and imported
mangos. The board鈥檚 vision, for mangos to move from being an exotic fruit to a
daily necessity in every U.S. household, was designed to drive awareness and
consumption of fresh mangos in the U.S. marketplace. One cup of the superfruit
mango contains 100 calories, 100% of daily vitamin C, 35% of daily vitamin A,
12% of daily fiber, and an amazing source of tropical flavor. Learn more at .
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