Press Releases

09/10/2012

 

Orlando, FL (September 2012) - Today’s sandwich menus are defined by greater variety, flexible portions, fresher fare, and healthier ingredients. Its simple, flexible format provides a springboard for creativity as well as a showcase for fresh mango. Mango’s glowing color, luscious texture and pleasing sweetness

07/16/2012

Orlando, FL (July 2012)—Creative chefs take fresh mango and America’s favorite crustacean in new flavor directions on appetizer, sandwich and entrée menus. Chef Allen Susser applies the principle of sweet heat to his recipe, Mango Mojo Shrimp when he sears shrimp and moistens it in an aromatic Mango Mojo, which gets its kick from

05/18/2012

Mango, fresh off the grill, adds luxury and value to menus.

Orlando, FL (May 2012)—Health-consciousHealth-conscious consumers seek indulgences that give back with more flavor satisfaction and nutrition. Fresh mango is a great fit for operators looking for ways to differentiate their brand, and grilling fresh mango adds a sweet, juicy

03/07/2012

 

Consumer demand for fresh mango in the U.S. continues to grow. According to the National Mango Board’s 2011 Mango Attitude and Usage Survey, the incidence of eating mango increased since 2007 from 67% to 78%, with out-of-home consumption and liking mango flavor at high levels. Specifically:

02/08/2012

On January 1, 2012, Megan McKenna stepped into the role as Director of Marketing for the National Mango Board. Hired in April 2007 as Marketing Specialist, McKenna proved a natural fit to plan and manage the NMB’s marketing initiatives and, as a result, was promoted to Marketing Manager in 2009. In 2008 when the NMB sought to raise its profile in

 

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