As part of its new foodservice initiatives, the National Mango Board has updated its Web site, www.mango.org, to include a more extensive foodservice section. A detailed section on selection, ripening and storage of mangoes is designed to educate foodservice professionals on the three levels of ripeness, including unripe (green), ripe and fully ripe mango, as well as how those flavors impact certain dishes. The site includes information on best practices and expectations as they relate to average fruit yield per mango and a simplified recipe section that includes recipes with mangoes of all ripeness levels.0
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