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This Trend’s On Fire: Smoked Mango Desserts

This Trend’s On Fire: Smoked Mango Desserts

Take your dessert menu from tepid to on-trend with the addition of cold-smoked mangos. The 2018 American Culinary Federation What’s Hot Culinary Forecast noted smoked dessert ingredients as one of the year’s hottest trends, and fruit-forward desserts featuring the sunny flavor of mango never fail to please.

Mango is one of the top 10 most-menued dessert fruits, according to research from Datassential, and there’s opportunity to reinvent the standard treats. Mangos pair well with other tropical fruits, including bananas and coconut, and it’s most often seen in ethnic desserts, such as rice pudding topped with mango. Mango is also a favorite in gelato, which the What’s Hot Culinary Forecast also notes as a top 2018 food trend.

Operators can take their desserts to the next level by first smoking mango and then layering it with other ingredients for a play on the always-loved sweet-and-savory flavor profile. In Cold Smoked Ripe Mango with Mango Pound Cake, Brown Butter Rum Caramel and Whipped Coconut Cremeux (see recipe below), fresh, ripe mangos are cold-smoked with the wood of a fruit tree, such as apple, cherry or peach, for 45 to 60 minutes to give them a unique smoky-sweet flavor.

And don’t forget the health benefits of fruit-forward desserts. Mangos are a naturally sweet superfruit that feels like a treat, and they’re deliciously packed with nutrients. A wholesome addition to your daily diet and classified as a low glycemic food by the American Diabetes Association, mangos have been the focus of studies on blood sugar control, digestive health, heart health and weight management. For a straightforward and sophisticated dessert, dress perfectly ripe mango with a squeeze of lime and a sprinkle of fleur de sel.

For more recipes and everything you need to know about optimizing fresh mango on menus, visit mango.org/foodservice.


About the National Mango Board
The National Mango Board is an agriculture promotion group supported by assessments from both domestic and imported mangos. The board was designed to drive awareness and consumption of fresh mangos in the U.S. Learn more at mango.org.


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