Commodity: Mangoes

Contents:

PLUs:

  • 4051

    red, small (tommy atkins, haden and kent)

  • 4959

    red, large (tommy atkins, haden and kent)

  • 4312

    yellow, small (ataulfo)

  • 4961

    yellow, large (ataulfo)

  • 4311

    green, small (keitt)

  • 4584

    green, large (keitt)

  • 3114

    green, extra large (keitt)

Mangoes

Commodity Overview

Although Asian and Hispanic consumers are the most likely to purchase mangoes, the sweet fruit is quickly making itself a mainstream item. Market mangoes as more than just a specialty item.

Facts

  • Mangoes offer plenty of health benefits. Mangoes contain a bunch of vitamin C, an immune-boosting antioxidant that helps fight cancer. Mangoes keep eyes and skin looking healthy as they contain vitamin A. Keep your digestive system in good health by eating mangoes, which provide plenty of fiber. Mangoes contain potassium, which helps to regulate blood pressure.
  • The U.S. Food and Drug Administration has approved the following nutrient content descriptors for mangoes: low fat, sodium-free, cholesterol-free, high in vitamin A, high in vitamin C and a good source of fiber.

Sales Strategies

  • Mangoes pair well with other items, including fruit salad items, melons, bagged salads and salsa ingredients.
  • Mangoes are available in promotable quantities year-round. Keep them in front of consumers throughout the year.
  • Fall: Include mango in back-to-school promotions. Mangoes are a sweet, healthy addi-tion to sack lunches.
  • Winter: Mango can be made into chutneys and relishes that can be added to festive holiday meals. Include mangoes in winter holiday promotions. Add mangoes to Chinese New Year promotions as the fruit is popular with Asian consumers.
  • Spring: Promote mangoes as a tasty addition to green salads.
  • Summer: Include mangoes in summertime promotions as a refreshing, healthy snack for hot summer days.
  • Sampling is a great way to introduce mangoes to consumers and to educate them on how to choose and cut a mango.
  • Asian cultures often use unripe mangoes in chutney, relish and pickles. If you have a large Asian population that shops at your store consider carrying unripe fruit.

Dynamic Displays

  • All mangoes are not the same. Each variety has its own distinct flavor. Educate consumers about those flavors using clear labeling and signage.
  • Keep mangoes at room temperature and avoid stacking them as they bruise easily.
  • Include mangoes in your tropical display next to pineapple and bananas.
  • Mangoes can also be displayed with other soft fruits like peaches and plums.
  • Educate consumers on how to tell if a mango is ripe.

Food Service

  • Mangoes can be added to fruit and green salads. Add mangoes to your salad bar.
  • Mangoes can add a new flavor to stir-fry dishes.
  • Include mangoes in omelets for a tropical flavor.
  • Substitute mangoes for peaches in desserts to introduce consumers to a new twist on old favor-ites.
  • Add mango to ice cream for an elegant and flavorful topping.
  • Make mango salsa to appeal to palates looking for a sweeter salsa.

In The Backroom

Shipping

35-lb. cartons, bruce box (Florida) 14-lb. flats/cartons, 1-layer 10-lb. cartons/lugs (imports) 8.8 lb. cartons RPC 6409, 6411

Handling

Temperature: 55 F, 12.8 C (for storage and transport) Relative humidity: 90-95% Mist: no Typical shelf life: 7 to 14 days Ethylene producer (Do not store or transport ethylene-sensitive items with commodities that produce eth-ylene.) Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a warmer temperature.) Pinhead-size black spotting is not a defect but is a characteristic of some varieties such as the haden.

Availability

Fresh Trends

Download Full Fresh Trends Report
mangoes_fresh-trends (433.1 KB)

Nutrition Labels

Equivalents

1 lb. mango = 3/4 cup sliced fruit

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