May 2004

Dear Editor:

Fragrant. Juicy. Sensuous. Addictive. It’s hard to believe that anything this luscious isn’t a sin.

Fresh juicy, sweet mangos from Mexico are in U.S. markets … and this year’s crop is superb. Moved from field to market in as little as eight hours, this high-quality, ultra-fresh fruit is available in five varieties till just after Labor Day. So there’s no better time to tempt customers with dishes embellished with the ambrosial taste of fresh mangos.

By simply adding mango, everyday dishes like chicken salads and grilled fish are transformed into upscale entrées. More sophisticated ingredients like lobster and smoked duck become even more alluring by the exotic image of mango.

Enclosed is a press release with more about mangos from Mexico, including a description of the five varieties that are imported to the U.S., along with photos of each at their most beautiful, and information about how to tell when mangos are ripe and ready to serve. To make your life a little easier, it’s all on the enclosed CD-rom along with additional information.

For more information, please feel free to call me at 212-420-8808 or send an e-mail to Jason@lewis-neale.com.

Best regards,

Jason Stemm                   Kathy Blake
For Mangos from Mexico  For Mangos from Mexico

Enclosed

READY, SET, MANGO!

Mangos, the World’s Most Popular Fruit,
Are Arriving from Mexico

The summer comes with its own special gustatory pleasures … and one of the most sublime is fresh mangos from Mexico. Trucked from field to market in as little as eight hours, these luscious, fragrant fruit are at their peak of perfection through Labor Day.

Mangos vary in appearance and flavor. They can be oblong, kidney-shaped or round, with a skin color ranging from red to yellow to green. Inside, the flesh can be mellow yellow or deep orange, depending upon variety. What all mangos have in common is their rich, seductive flavor. They’re a great way to add vibrant color and a juicy, sweet tropical flair to menus.

Consumers are already enjoying mango-flavored sorbet, smoothies and salsas. In fact, the mango is so versatile that it appears on menus at both upscale restaurants, like Manhattan’s Union Square Café, and mainstream eateries, like Boston Market (now featuring Grilled Mango Chicken). Diners are definitely primed for the ambrosial taste of fresh mango in more dishes.

Mexico produces five varieties of mangos for export to the U.S. Each has its own flavor and appearance. Conveniently, their growing seasons are staggered, ensuring a continuous supply of ultra-fresh fruit through mid-September. Tommy Atkins and Haden are medium to large (16 to 24 oz.). These oval or oblong-shaped mangos have golden to greenish skin with a crimson blush. When fully ripe, the green skin turns to rich yellow with red highlights. Tommy Atkins and Hadens have a fragrant, mild sweet fruity flavor, with pineapple or peach notes, and a firm, sometimes fibrous, texture. Ataulfo is smaller (6 to 12 oz.), has a flattened oval shape, thin yellow skin and delicate spicy-sweet flavor. It doesn’t change color when it ripens. Kent and Keitt are large (20 to 26 oz.), oval shaped and have greenish skin with a little red blush. These fruit maintain their green color when ripe.

The sniff test: Inhale the aroma of the mango near the stem end. Ripe mangos smell fragrant, fruity and appetizing. Mangos with just a little scent simply need more time to ripen.
Squeeze gently: Mangos become softer as they ripen.
Color: Not an indication of ripeness. Although the green skin on some varieties turns golden as they ripen, others retain the same color even when ripe. No mango will get redder as it ripens.

Yields from mangos from Mexico

1 medium-sized mango (about 1 pound), peeled and pitted = 1-1/2 cups sliced or diced = 1 cup puréed

Easy ways to use mangos from Mexico to add variety and distinction to menus:

• Mix mango cubes with lime juice and a little honey or sugar. Serve on the plate with a slice of cheesecake or spoon over vanilla ice cream or sorbet.
• Sprinkle mango halves with brown sugar. Broil until warm, about 5 minutes. Serve topped with toasted shredded coconut or with vanilla ice cream.
• Add slices of mango to shrimp cocktail or seafood salads; serve with a citrus vinaigrette.
• Combine chopped mango, jicama, jalapeno, and lime juice to make a quick all-purpose salsa. Perfect for giving black bean or turkey burgers a tropical spin.
• Combine diced mango, red pepper and bitter greens with a sweet and spicy dressing and serve over fried calamari.
• Serve slices of mango with spicy salmon or tuna sushi. Or top sweetened sticky rice and almonds with slices of mango for dessert sushi.
• Add pureed mango to salad dressing.
• Serve mango puree sweetened with orange or almond liqueur as a dip for biscotti.

For more information, contact: Jason@lewis-neale.com and Kathy@lewis-neale.com