Mangoes now appear on 44% of U.S. menus, with usage increasing across all foodservice segments, from fine dining and casual to fast casual and quick service restaurants.
This growth — up 11% between 2021 and 2024 — points to mangoes becoming a go-to ingredient for operators looking to introduce flavor-forward, versatile dishes, according to a news release.
Health and versatility are two of the biggest factors driving mango growth, the release says, adding that in fact, two-thirds of U.S. consumers are actively seeking healthier food options, and 52% say the healthiness of food is highly important when deciding what to eat.
For foodservice operators, that means nutrient-rich ingredients like mangoes can play a meaningful role in menu development. A single serving (¾ cup) of mango delivers 50% of the daily value of vitamin C, supporting immune function and skin health. They also contain vitamins A, E, B6, copper, and folate, making them a strong contender for health-conscious menus, the release says.
Chef perspective: Amalia Scatena
Executive Chef Amalia Scatena, the chef behind Mission Produce’s award-winning mango panna cotta, brings a thoughtful approach to incorporating mangoes on the menu, using them to surprise and delight her guests, the release says.
“Mangoes are incredibly versatile. They work just as beautifully in a savory application as they do in a dessert or cocktail — and not many ingredients can do both,” Scatena says. “That balance of sweet and subtle allows chefs to get creative and offer something that feels both familiar and unexpected on the plate, without overpowering the other flavors.”
Her advice for fellow chefs?
“Treat mangoes as a stone fruit,” she says. “Everything you can do with a peach — grill it, roast it, smoke it, shave it thin for a beautiful garnish — you can do with a mango. Its natural sweetness helps balance and elevate complex flavors, offering a fresh twist to any classic dish.”
As foodservice champions new flavor trends and healthier menus, mangoes are carving out space as a flexible, nutrient-rich ingredient with broad appeal, Mission Produce says. Their year-round availability, culinary adaptability and growing consumer interest make them a timely addition to both menus and merchandising strategies.
From high-end kitchens to QSRs, mangoes are making a lasting impression, and Mission Produce expects this upward trend to continue.