While mangos are often top of mind during the spring and summer, mangos are a delicious and versatile addition to savory, wintery dishes as well!
In fact, with six mango varieties available in the U.S. year-round featuring unique colors, flavors and textures, you can enjoy them no matter the season! This “king of fruits” is actually the most commonly consumed fruit in the world!
With their deep golden flesh and beautiful skin tones that vary from greens to red to golds and pink, mangos bring an undeniable pop of color and unmatched flavor to the table. In addition to sumptuous tropical flavor, mangos deliver a host of nutrients and make healthy eating a delightful sensory experience. Mangos are so deliciously sweet that they feel like a treat, but they’re extremely nutrient dense and can be a wholesome addition to your daily diet. Mangos are an excellent source of vitamin C and folate, and good source of vitamin A, vitamin B6 and vitamin E.
Food & Nutrition and the National Mango Board are celebrating mangos all winter long with a special winter recipe contest — where you can tap your imagination and create recipes based on simple criteria. Submissions will be evaluated for taste, nutrition and creativity. The reader who submits the grand-prize winning recipe will receive an amazing knife set and a crate of delicious fresh mangos. Two runners-up also will receive a crate of fresh mangos — and all three recipes will be featured in a future issue of Food & Nutrition!
How to Participate
- Create a recipe according to the contest guidelines and rules. To be eligible to win this winter recipe contest, your recipe must include at least one cup of fresh* mangos, which should be a visible and integral part of the recipe.
- Submit your entry by February 28, 2019, to foodandnutrition.org/test-kitchen-feedback. Be sure to include your full name and email address with the entry.
- Share your recipe pic on Instagram, Twitter or Facebook using hashtags #FNTestKitchen and #MangoADay.
- Winners will be notified in March and recipes will be featured in an upcoming issue of Food & Nutrition.
