Latest news with #mango
The National
13-06-2025
- Entertainment
- The National
Is a mango-flavoured bar set to be the next viral Dubai chocolate?
We are in the middle of mango season here in the UAE, and that seems to have inspired Fix Dessert Chocolatier. The confectionery company behind the ubiquitous Dubai Chocolate launched a new flavour on Friday. Time to Mango is a white chocolate bar filled with mango, passion fruit and popping candy. Crowds gathered at Mall of the Emirates in Dubai to be among the first to try the new flavour of chocolate from the viral brand. The new sweet treat will be available on Deliveroo from June 16, costing Dh72.25. One Mall of the Emirates shopper, among the first to try it out, told The National that it was 'extremely sweet' but that the fruit filling manages to 'cut through'. They added: 'The popping candy is a fun retro touch – it reminds me of some of my favourite childhood sweets.' Fix Dessert Chocolatier co-founder Sarah Hamouda believes every bite of the bar 'is different'. She said: 'When we're developing a new recipe, we think of each bar as having its own unique sensory experience. How does it look? How does it taste? How does it feel? More importantly, how does this progress with each bite?' Fix began with its famed Can't Get Knafeh Of It bar, a milk chocolate bar filled with pistachio and kunafa. Since then, it has inspired a string of similarly flavoured bars, including Galaxy Pistachio Kunafa and a Lindt bar filled with pistachio butter and kadayif. Before the new Time to Mango bar, shoppers could buy chocolate-dipped dried mango at both Marks & Spencer and Patchi. The Fix-prompted Dubai chocolate trend has become something off a global sensation. Away from chocolate bars, Krispy Kreme has a Dubai chocolate flavour doughnut, which it is now keeping as a permanent fixture on the UAE menu, and Baskin‑Robbins has a range of Dubai Chocolate Royale menu items, which includes a cake, sundae and takeaway pint of ice cream.
Fox News
11-06-2025
- Health
- Fox News
Tropical fruit could be the answer to better heart health, researchers suggest
Incorporating fruit every day is an important part of a balanced diet. But researchers believe that mangoes can particularly benefit heart health. A new study published in the Journal of the American Nutrition Association found that mango consumption has a "significant" impact on cardio-metabolic responses and conditions in post-menopausal women. Post-menopause – the period when women do not have their menstrual cycle for at least 12 months after menopause – can increase the risk of conditions such as osteoporosis, obesity, depression and cardiovascular disease, according to experts. Researchers from the University of California, Davis, studied the effect of two weeks of mango intake at 330 grams per day in a group of "relatively healthy" post-menopausal women with an overweight or obese BMI. The study analyzed the impact of this diet on microvascular function and cardio-metabolic markers. Compared to two weeks without a daily serving of mango, the primary outcome did not detect a significant change in microvascular function, but did note that blood pressure and cholesterol levels were "significantly reduced." "Two weeks of daily mango intake was associated with a significant decrease in multiple BP outcomes in a group of healthy postmenopausal women," the researchers wrote in the publication. "The glucose and insulin responses were also moderated after mango intake." The research was taken a step further with a small probe study that compared mango consumption to a calorically equivalent amount of white bread. In both groups, blood glucose levels rose after one hour, but were "significantly less" after mango intake. Insulin levels also rose after one hour, yet remained elevated in those who consumed white bread. Researchers said this suggests a "moderating effect of mangoes on glucose absorption and metabolism." The study concluded that further research using the amount of typical mango consumption over an extended period is necessary. The researchers noted the short length of mango intake as a study limitation. For more Health articles, visit Registered dietitian nutritionist Lauri Wright, Ph.D., director of nutrition programs at the University of South Florida's College of Public Health, supported the addition of colorful fruit to the diet. "This small but intriguing study suggests that mangoes, already celebrated for their antioxidants and fiber, may also support vascular health in postmenopausal women," she told Fox News Digital. (She was not involved in the new study.) "After just two servings a day for several weeks, participants saw improvements in blood vessel function and reductions in cholesterol." Although Wright is not calling mangoes a "miracle cure," she said these findings reinforce the idea that "adding colorful, plant-based foods to your plate can have heart-protective benefits." Mangoes offer a "unique" mix of compounds, including mangiferin and quercetin, which can help reduce oxidative stress and inflammation, she said – conditions linked to heart disease. "The takeaway? Enjoy mangoes as part of a varied, whole-food diet rich in fruits and vegetables," Wright said. "Mangoes are delicious and possibly heart-smart, so that's a win-win."
Forbes
10-06-2025
- Business
- Forbes
Indulge In Mango Season At These Miami Restaurants
Mango season is officially here It's that magical part of the summer when mangos are ripening and falling off the trees at rates that South Floridians can hardly keep up with. This sweet, juicy fruit is only available fresh for a very short period of time each year, making mango season something local restaurants dive into when it comes to creating delicious seasonal additions to their menus. Mangoes begin to ripen at the end of May and continue to do so through October, though the bulk of the season takes place in June and July as temperatures heat up. If you're one of the lucky ones who has their own tree, you might be scrambling to use all of your mangoes. But if you don't have a tree of your own, and are craving all things mango, there are tons of restaurants that can help you satisfy the summer craving. From cocktails to salsa to salads and more, it's not uncommon to see mango-inspired menu specials popping up all over the Magic City. Here are just a few places where you can get your mango fix this season. aguachile de camaron con mango fresco At KoKo by Bakan the Aguachile de Camarón con Mango Fresco is made with shrimp, fresh cilantro, lime, celery, pumpkin seeds and bell peppers. Topped with bites of juicy mango, this colorful and refreshing dish is perfect to bring in the summertime. 'Beyond just freshness, the diced mango is a vital component, providing a juicy, sweet counterpoint that harmonizes beautifully with the heat and tang of the aguachile,' says Eduardo Durazo, CFO of DZO Hospitality. Local mango cheesecake This beloved bakery in Wynwood is known for using local mangoes to make delicious treats every year. The mangoes this team uses are so local that they hold an annual Mango Trade each year where locals are encouraged to trade their homegrown mangoes for fresh baked goods. 'The Mango Trade is our way of honoring this unique season, celebrating the abundance of South Florida's summer harvest and the spirit of community that sustains us,' says the bakery on an Instagram post. This year's exchange rate is six mangoes = one loaf of bread – which sounds like a super solid deal. There are a few rules though: one trade per person per day, mangoes must be larger than a closed fist, and no bruised, cut, bitten, or overripe fruit. One of the mango treats you'll currently find on the Zak the Baker menu is a Mango Basque Cheesecake made with those local mangos and a Biscoff crust. Known for its extensive menu of premium spirits, specialty cocktails, and small-batch wines, the Living Room at Faena has a summer cocktail that's right up any mango lover's alley. 'The Queen of Collins pays homage to the hotel's previous incarnation as the glamorous Saxony Hotel, an opulent hotel described as The Queen of Collins Avenue. The base is a carefully crafted blend of Santa Teresa 1796 Solera style aged rum, Caribbean pineapple liquor, giving it a fruity, crisp, and aromatic touch. At the heart of the cocktail is lush mango purée, adding a rich, golden layer of tropical sweetness. The mango's flavor brings vibrant depth and smooth texture, evoking warmth and brightness in every sip. A hint of cilantro adds an herbal note, while fresh lime juice provides a zesty finish to balance the sweetness,' says Joshua Rodriguez, Director of Nightlife at Faena Miami Beach. The Queen of Collins is a mouthwatering, mango-forward cocktail made with Santa Teresa 1796 Rum, mango purée, cinnamon, Giffard Caribbean Pineapple Liquor and fresh-pressed lime juice. Grilled Mango Salad If mango salad is your jam, head over to Stiltsville Fish Bar in Sunset Harbour. Made with local mango, butter lettuce, sesame seed vinaigrette, radish, candied pecans, heirloom tomatoes & pickled onions. It is a light and refreshing take on the perfect summer salad. 'The Grilled Mango Salad has been on our menu since opening,' says Jeff McInnis, executive chef of Stiltsville. 'We cut the mango and lay it on the char grill with olive oil, salt and pepper. The smoke and char really changes the mango and gives it an earthy + savory flavor. We combine a sesame dressing with some sweet & spiced pecans.' Located at Bal Harbour Shops, Makoto is known for its delicious sushi and great people watching. This season, the menu features a delicious mango dessert. The Toban Yaki combines passion fruit-white chocolate, almond cookie crumble and mango sorbet, creating a light and playful summer dessert. A perfect way to end your meal on a sweet note. 'We chose to use Mango as a main component of this dish because it adds a refreshing touch for the guest to enjoy while having the other parts of the dish, which are quite rich and strong in flavors,' says Daniel Garner, executive chef at Makoto. 'It is also a big part of Miami culture, as there are many mango trees throughout the city and when Mango season comes around, they are in abundance for all to share and enjoy.' Dance the night away at Little Havana's Ball & Chain. Once you've worked up a sweat (or maybe you need a little liquid courage to get out on the dance floor), order a Call Me a Cooler. This bright, tropical cocktail is made with Absolut Mango vodka, vibrant passion fruit purée, fresh lime juice, and a touch of simple syrup, topped with crisp club soda. 'We use Absolut Mango vodka to infuse this cocktail with a clean, ripe mango essence that forms the fruity backbone of the drink,' says Darius Green, Director of Operations at Ball & Chain. 'Paired with passionfruit, lime, and a splash of Aperol, the mango adds a tropical roundness that ties everything together, making it ultra-refreshing and perfect for Miami's heat.' Spice, Spice Baby Rooftop cocktails are such a vibe in the summer and Level 6 is the perfect backdrop for them. For those who want to skip the actual alcohol, the Spice Spice Baby is a solid choice. Crafted with jalapeño-infused Seedlip, notas de agave, mango, pineapple, coconut, and lemon, it's a bold, non-alcoholic option bursting with vibrant, tropical summer flavors. Refreshing with a touch of heat, it's the perfect zero-proof sip. 'Anytime I think of making a tropical cocktail, mango is always a front-runner in my ingredient selection,' Derick Washington, Assistant General Manager at Level 6. 'It's such a versatile fruit with an amazing but subtle sweetness that can be used with any spirit. It goes perfectly in our Spice Spice Baby non-alcoholic beverage at Level 6 where it's a blend of mango, a touch of spice and smooth agave to create a non-alcoholic tropical paradise in a glass.' El Dorado cocktail While strolling Lincoln Drive, make your way up to Oro Miami Beach to order an El Dorado. This cocktail is a vibrant, subtly spiced margarita made with cocuy saroche, yellow bell pepper, aji amarillo, and mango. Inspired by the legend of the lost city of gold, it delivers layered notes of fruit and vegetal spice, with a tingling heat that lingers. Bold yet refreshing, it's a creative take on the classic margarita that captures the spirit of adventure. 'When introducing new flavors, I've always found it essential to anchor the unfamiliar with the familiar,' says Evan Lewis, head beverage manager at Oro Miami. 'In Miami, mango is more than just a fruit - it's a symbol of sun-soaked abundance. In the El Dorado, it brings both sweetness and nostalgia, grounding vibrant notes of bell pepper, aji amarillo, and our breezy base spirit in something that feels like home.' Octopus Carpaccio At Elia on the River the octopus carpaccio features tender slices of octopus paired with cherry tomato, mango, radish, and a vibrant citrus herb vinaigrette, making it a refreshing and flavorful choice for the summer season. 'At Elia we celebrate peak-season mango by slicing it fresh and folding it into our citrus herb vinaigrette, adding a tropical brightness to our Octopus Carpaccio,' Pete Valdez, says chef at Elia on the River. 'Paired with cherry tomatoes, radish, and tender octopus, the mango balances the dish with a touch of natural sweetness and vibrant acidity. It's a refreshing expression of coastal Italian flavors with a Miami twist.' Mango season is a big deal at Michael's Genuine in Miami's Design District. "One of the reasons I love mango season is that it's so unique in the U.S. to South Florida. And as we come out of our proper growing season (tomatoes, eggplant, peppers, cucumbers etc) mango gives us this amazing opportunity to play,' says Michael Swchartz, owner/chef of Michael's Genuine. 'I'll often unload hundreds of pounds of fruit onto the MGFD team and challenge them to feature it in all sorts of ways. From sweets to savory preparations to cocktails, and canning and preserving to prolong the season." This year the menu features a few delicious menu items including wood toasted prawns brushed with a homemade mango habanero glaze served with a green mango salad, peanuts in a nước chấm sauce; a King Mackerel crudo topped with local mango, basil, coconut milk, chili oil and crispy rice; and a Market Special cocktail made with Quebranta pisco that's shaken with fresh mango, lemongrass, and fresh lime juice. Arroz con Mango cocktail For those who want to sip a little mango magic, Finka Table & Tap has the perfect cocktail for you. This juicy beverage is made with Haku Rice vodka, toasted rice syrup, mango purée, habanero tincture, fresh lime juice, rice lime zest foam, and mango rice powder. 'Our new Arroz Con Mango cocktail might surprise you. The name sets you up for something sweet, but it hits differently,' says Alex Aportela, the beverage director at Finka Table & Tap. 'You've got creamy mango, nutty toasted rice, a citrusy rice-lime foam, and a subtle kick of heat that catches you off guard. It's familiar, but with a twist that keeps you coming back.' Over at Arcano, guests can enjoy a healthy quinoa dish that features fresh mango 'The Quinoa de los Andes is a vibrant celebration of flavor, color, and Latin American roots,' says Juan Diego Canahuati, owner of Arcano. 'From the heart of the Andes to the shores of the Caribbean, this dish brings together the rich diversity of Hispano-American ingredients in one nourishing and irresistible bowl. Served warm, it's both comforting and refreshing, perfectly balanced by the tropical brightness of mango and the depth of grilled shrimp in a house-made glaze." This dish is made with Andean Red Quinoa, Mushrooms, Bell Pepper, Pomegranate, Mango, and is topped with grilled shrimp. Wash it down with a Sabor y Sol cocktail made with pisco, spinach-cucumber-jalapeño shrub, mango purée, lime juice, and simple syrup. 'Our Sabor y Sol cocktail is sunshine in a glass – tropical mango, a hint of herbs, and a smooth finish that tastes like golden hour in Miami,' says Canahuati. 'Fresh mango pairs beautifully with our spinach-cucumber-jalapeño shrub, creating a vibrant, refreshing cocktail with a tropical twist and a touch of heat." Mango Seltzer Sip on a housemade mango seltzer at Brickell's Kaori. Made with Ketel One Citroen vodka, Mizu Lemongrass Shochu, Grand Marnier, mango, lemon verbena, lime zest, and Co2, it's a fun and refreshing way to celebrate mango season. 'This cocktail was inspired by the idea of elevating a classic mango seltzer, like a White Claw or Truly, into a gourmet version using real, high-quality ingredients,' says Diego Deleon, Beverage Director at Kaori. 'It's garnished with an olive, a playful nod to a cocktail I once tried by Shingo Gokan that combined mango and olive brine. Surprisingly, the pairing worked beautifully. The bright salinity of the olive followed by the mango's natural sweetness creates a unique and refreshing contrast. To make it service-friendly, we force-carbonate and bottle the cocktail in advance, so it's ready to pour and garnish during service.'
The Guardian
04-06-2025
- Health
- The Guardian
How to turn mango pit and skin into fruit coulis – recipe
Saving food from being wasted can range from just composting food scraps to cooking with the whole ingredient, which means the leaves, stems, skin and everything in between. It's often argued that it's not really worth saving food from the waste bin if energy or other ingredients are required, but I believe that all food is worth saving. We obviously need to cook and eat food every day, so why not reinvent dishes to include these otherwise unwanted ingredients? Zero waste at its simplest can also mean basic, innovative recipes and solutions for byproducts, such as today's mango pit and skin coulis. Such recipes are an easier sell, because they simplify the concept and create a valuable product out of very little. Coulis is a thin, smooth sauce that's usually made from sieved fruit, and this one takes the flavour and residual flesh left on mango pits and skins and turns it into a restaurant-grade fruit sauce. When I first started cooking back in the late 1990s, chefs were putting a coulis of some kind on most puddings, and some still do but, to be fair, coulis is delicious and adds another dimension to a dish. Sweet, sour and flavoursome, with a smooth and silky texture, coulis is a simple and fun way to upcycle mango scraps, and shows how it's well worth extracting the flavour from remnants and offcuts. It also exemplifies the principles I apply when developing food products and menu items for food businesses and restaurants: that is, minimising waste through creative repurposing, maximising flavour extraction from overlooked ingredients, and creating versatile new ingredients that can be incorporated into recipes or even developed into standalone products. What works in professional kitchens and product development often translates beautifully to home cooking – and vice versa – transforming forgotten and often discarded ingredients into something of genuine culinary value. I first had the idea for this coulis while developing a recipe for mango pit vodka, and it can be drizzled, stirred or shaken into countless drinks and desserts. It's gorgeous diluted with sparkling water, in a smoothie or iced tea, shaken into a mango mojito or spooned over pancakes, porridge or, my personal favourite, yoghurt. The scraps from one mango typically yield about 100g of coulis, and the recipe below can be scaled up for as many mango pits and skins as you have to hand. Pit and skin of 1 ripe mango50g sugar, honey or jaggeryFinely grated zest and juice of ¼ lemon or lime (optional) Put the mango pit and skin in a small saucepan and add water just to cover. Add the sugar or honey (or jaggery, for an extra-flavoursome Indian twist) and the optional lemon or lime juice and zest. Bring to a boil, stirring gently, then turn down to a simmer and cook for 15–20 minutes, until the syrup is slightly thickened and the whole kitchen smells of mangoes. Leave to cool to room temperature, then strain through a fine sieve, rubbing any flesh off the pit and skin and pressing it through the sieve to extract every last bit – the remaining pit and skin can now be composted. Return the resulting coulis to the pan, bring back to a boil and reduce until it coats the back of a spoon or reaches your desired thickness. Store in a clean jar in the fridge for about five days, or portion and freeze.
The Independent
03-06-2025
- Health
- The Independent
Eating this popular fruit daily may support postmenopausal heart and metabolic health
Eating fresh mango every day may help to boost women's postmenopausal heart and metabolic health, researchers said Tuesday. They found that eating about 1.5 cups of the sweet fruit a day for two weeks significantly reduced blood pressure and cholesterol among postmenopausal women living with obesity. Both blood pressure and cholesterol are key indicators of heart health. 'Risk factors like high blood pressure and unhealthy cholesterol are key contributors to cardiovascular disease, but a nutrient-rich diet that includes fresh fruit, like mango, has long been shown to help reduce those risks,' Dr. Roberta Holt, an associate researcher at UC Davis, said in a statement. 'This study shows that even short-term changes — like eating fresh mangos daily — can make a measurable impact on chronic disease risk in certain populations.' Holt was a co-author of the research which was published Tuesday in the Journal of the American Nutrition Association. The study was supported through an unrestricted grant from the National Mango Board, although the board had no influence over the study. To reach these conclusions, they examined the health of 24 women between the ages of 50 to 70 years old who were overweight or obese. Before the study period, the authors instructed them to refrain from eating mangos. Over two weeks, the researchers collected baseline measurements, measurements when consumption began during a second visit to their lab, and then more measurements at the third visit. The women ate mangos in the mornings and the evenings. Two hours after consumption, their resting blood pressure dropped and there was a reduction in average arterial pressure. After consuming mangos every day for two weeks, their total cholesterol was slashed by nearly 13 points and their bad cholesterol dropped by the same amount. A smaller follow-up with just six participants from the initial study examined insulin and sugar levels after eating the same amount of mango with 83 grams of white bread. The researchers found the women's blood sugar levels rose significantly less after eating mango than after eating white bread. Insulin levels also responded more favorably to mango. Although mangos are high in natural sugar compared to other fruits, they also provide crucial vitamins and other nutrients. Additional research is needed to determine the effects of mango consumption of heart and metabolic health, but the benefits could aid the 1.3 million U.S. women undergoing menopause: a period when the risk of heart disease rises significantly. Women spend up to 40 percent of their lives in this life stage, and nearly half of American women are affected by cardiovascular disease. 'Post-menopausal women face distinct metabolic changes that can impact their risk of developing cardiovascular disease,' said Holt. 'These findings help to identify targeted dietary strategies, like eating fresh mangos daily, to aid this at-risk population and support cardiovascular wellness and potential reductions in chronic disease risk.'
