Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu

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In this recipe, Remington Hospitality’s Richard Garcia combines chile, lime and mango to leverage the popularity of the sweet and spicy (aka “swicy”) flavor trend that is showing up across a wide range of menu applications. He mixes nonfat plain Chobani® Greek Yogurt with lime zest and juice before layering it with diced mango that has been spiked with a sprinkle of chile powder. Granola and toasted coconut flakes top the dish, which is garnished with fresh cilantro.“The coconut flakes add a tropical texture, while the cilantro serves as a unique garnish to bring freshness and complexity,” Garcia explains. “The overall flavor and texture characteristics of the dish creates a well-balanced blend of sweetness, spiciness and creaminess.”

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This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.

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