Savory
Mango Salsa
A bright fruit salsa for fish tacos, grilled proteins and chips.
MangoCubes
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 800 g · 10 servings
- Mango cubesThe Essence FoodTech60 g
- Red onion, finely diced120 g
- Jalapeño, minced20 g
- Cilantro20 g
- Lime juice60 mL
- Tomato, diced400 g
- Salt6 g
Fresh input equivalent: ≈ 462 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
8 fresh steps → 4 steps at the point of use.
Fresh workflow · 8 steps
- Check ripeness
- Wash
- Peel
- Cut around the pit
- Dice
- Discard peel and pit
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 15 min
Method
- Combine tomato, onion, jalapeño and cilantro.
- Add lime and salt.
- Fold in the mango cubes 10 minutes before service so it softens slightly.
Equipment: Knife & board
At a glance
- What am I making?
- Mango Salsa
- Which product?
- Mango · Cubes
- How much do I need?
- 60 g for the base recipe · ≈ 462 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Red onion, finely diced · Jalapeño, minced · Cilantro · Lime juice · Tomato, diced · Salt
- How many portions?
- 10 servings (scalable)
- Final yield?
- 800 g
- How long does it take?
- ≈ 15 min (estimate, to be validated)
- How would fresh prep differ?
- 6 fresh steps that do not happen at the point of use: Check ripeness · Wash · Peel · Cut around the pit · Dice · Discard peel and pit
- Which industry?
- Restaurants & Food Service · Catering & Events · Cruise & Airline Catering · Supermarkets & Prepared Foods · Dark Kitchens & Delivery Brands
- Status
- Draft · needs technical validation
Chef noteTiming controls texture: earlier = juicier, later = crunchier.
Commercial noteTex-Mex menus with a fruit salsa that is always in season.
StorageDry, compact format. Keep sealed and dry; storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
