Mango Brunch at Fairchild Tropical Garden

The yearly summer International Mango Festival took place this past weekend (July 9-10) featuring one of my favorite events, the Mango Brunch at Fairchild. Celebrating it’s 24th year, the International Mango Festival at Fairchild Tropical Garden changes its theme every year, this year the festival celebrated the “Mangos of Cuba”.

The Mango Brunch at Fairchild started at 11 am as you are met with a glass of mango champagne. Each restaurant was stationed serving small plates of mango inspired dishes. The tables were beautifully decorated with a Cuban inspired theme and little Cuban flags spread throughout the table. Waiting at your table was a basket filled with mango inspired baked goods along with a couple of mango slices to sample. The basket of baked goods included mango-banana bread, mango cinnamon rolls, and more. The baked goods added a nice touch to the table and provided some delectable pre-brunch munching. This year the brunch menu was fun and diverse, each chef making mango the star of their brunch menu item.

The tickets for the Mango Brunch at Fairchild are $125 to the general public and $100 for Fairchild members. The ticket includes entry into the Mango Festival, rain or shine. The event did sell out this year, so if you’re looking to participate next year, get your tickets EARLY!

Mango Brunch Menu

Tropical Mango & Salmon Poke Pork Tenderloin with Caramelized Mango BBQ Sauce & Mango Jalapeno Cornbread
Chris Bulgarin, Delicious Catering Services

Island Spiced Chorizo Stuffed Roast Pork with a Mango & Summer Corn Bread Pudding
Mark Militello, Consulting Chef, Josie’s Ristorante

Eggs Benedict with Spicy Mango & Jam Toast
Kris Wessel, Wessel’s Tropical BBQ

Roasted Tomato-Mango Gazpacho with Mojo Mango-Shrimp Panzanella & Florida Citrus
Frank and Andrea Randazzo, Creative Tastes Catering

Toledo Mango and Wild Shrimp Mojo
Allen Susser, Chef Allen’s Consulting

“Steak and grits” Florida grits,smoked mango BBQ Topped with mango , cotton candy fruit and Dewey grown Okinawa spinach salad
Dewey Losasso, RedLander Restaurant

Mango Ricotta Cheesecake with Truffle Honey
Gaetano Ascione, Spasso Italian Restaurant & Bar

Kris Wessel of Wessel’s Tropical BBQ reinventing eggs benedict was one of the most popular brunch dishes at this years Mango Brunch. Wessel’s Eggs Benedict laid a perfectly poached egg on a thick and soft Jam Toast with Spicy Mango sauce.

Dewey Losasso from the RedLander Restaurant presented the stellar “Steak and Grits” with Florida grits, topped with a smoked mango BBQ slaw, cotton candy fruit and Dewey grown Okinawa spinach salad.

The Tropical Mango & Salmon Poke by Chris Bulgarin of Delicious Catering Services was one of my personal favorites of the brunch. Fresh salmon, fresh greens, and sweet mangoes.

Toledo Mango and Wild Shrimp Mojo by Allen Susser of Chef Allen’s Consulting.

The Pork Tenderloin with Caramelized Mango BBQ Sauce & Mango Jalapeno Cornbread
by Chris Bulgarin of Delicious Catering Services was another of my favorites of the night. I loved the pairing of lean pork tenderloin with the sweet mango sauce and the soft, mushy cornbread that tasted like they included corn masa in the preparation.

,Mark Militello, consulting chef to Josie’s Ristorante prepared an Island Spiced Chorizo Stuffed Roast Pork with a Mango & Summer Corn Bread Pudding. Not very brunchy, much more “Thanksgiving-ey” but delicious nonetheless.