From smoothie bowls to seafood tacos, mangos are gaining visibility across menus—and their culinary potential is just beginning to be tapped.

Mangos 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 (QSRs).1 This growth—up 11% between 2021 and 2024—points to mangos becoming a go-to ingredient for operators looking to introduce flavor-forward, versatile dishes.1

Mango Menu Penetration

What’s Driving Mango Growth?

Health and versatility are two of the biggest factors.

In fact, two-thirds of U.S. consumers are actively seeking healthier food options,2 and 52% say the healthiness of food is highly important when deciding what to eat.3

For foodservice operators, that means nutrient-rich ingredients like mangos 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.4,5 They also contain vitamins A, E, B6, copper, and folate—making them a strong contender for health-conscious menus.4,5

Mangos are Nutrient Rich

Chef Perspective: Amalia Scatena

Executive Chef Amalia Scatena, the chef behind our award-winning mango panna cotta, brings a thoughtful approach to incorporating mangos on the menu—using them to surprise and delight her guests.

Quote from Chef Amelia

“Mangos 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,” says Scatena. “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 mangos as a stone fruit! 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.”

Make Room for Mangos on the Menu

As foodservice champions new flavor trends and healthier menus, mangos are carving out space as a flexible, nutrient-rich ingredient with broad appeal. 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, mangos are making a lasting impression—and we expect this upward trend to continue.1

1Datassential. Menu Trends. YE December 2024.
2
 Mintel. US Consumer Approach to Healthy Eating Report 2024.
3
 Pew Research Center, “Americans on Healthy Food and Eating,” May 2025.
4National Mango Board. Mango Nutrition Handout. 2022.
5
 U.S. Department of Agriculture, Agricultural Research Service. (2024). Mango, raw [FDC ID: 1102696].