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Indian National Mango Day

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For some, the taste of a mango is quite exotic, but what if we told you that mango is the national fruit of some countries, including India and Pakistan? There's even more: July 22 is Mango Day! Use this new template to create a presentation in which you commemorate the benefits of this fruit! Share some recipes to try on this day, give some fun facts about this fruit or indicate its nutritional value. Thanks to the beautiful illustrations created with watercolor, your slideshow is going to be awesome!

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229 Best Mango-Themed Templates for PowerPoint & Google Slides

With over 6 million presentation templates available for you to choose from, crystalgraphics is the award-winning provider of the world’s largest collection of templates for powerpoint and google slides. so, take your time and look around. you’ll like what you see whether you want 1 great template or an ongoing subscription, we've got affordable purchasing options and 24/7 download access to fit your needs. thanks to our unbeatable combination of quality, selection and unique customization options, crystalgraphics is the company you can count on for your presentation enhancement needs. just ask any of our thousands of satisfied customers from virtually every leading company around the world. they love our products. we think you will, too" id="category_description">crystalgraphics creates templates designed to make even average presentations look incredible. below you’ll see thumbnail sized previews of the title slides of a few of our 229 best mango templates for powerpoint and google slides. the text you’ll see in in those slides is just example text. the mango-related image or video you’ll see in the background of each title slide is designed to help you set the stage for your mango-related topics and it is included with that template. in addition to the title slides, each of our templates comes with 17 additional slide layouts that you can use to create an unlimited number of presentation slides with your own added text and images. and every template is available in both widescreen and standard formats. with over 6 million presentation templates available for you to choose from, crystalgraphics is the award-winning provider of the world’s largest collection of templates for powerpoint and google slides. so, take your time and look around. you’ll like what you see whether you want 1 great template or an ongoing subscription, we've got affordable purchasing options and 24/7 download access to fit your needs. thanks to our unbeatable combination of quality, selection and unique customization options, crystalgraphics is the company you can count on for your presentation enhancement needs. just ask any of our thousands of satisfied customers from virtually every leading company around the world. they love our products. we think you will, too.

Widescreen (16:9) Presentation Templates. Change size...

 Presentation with mango - Amazing presentation design having close up of fresh juice backdrop and a white colored foreground

Presentation design having healthy eating food and diet concept- close up of fresh juice glass and fruits on table

 Presentation with mango - Presentation theme with mango fruit isolated on white background and a coral colored foreground

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 Presentation with mango - PPT theme having slice of mango isolated background and a yellow colored foreground

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 Presentation with mango - Slides with mango tree with hanging mango background and a tawny brown colored foreground

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 Presentation with mango - Theme with round-border-with-blank-space background and a yellow colored foreground

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 Presentation with mango - Audience pleasing PPT theme consisting of mango fruit and mango cubes backdrop and a gold colored foreground

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 Presentation with mango - Colorful presentation design enhanced with mango-with-sticky-rice-traditional backdrop and a gold colored foreground

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 Presentation with mango - Slides with mango-fruit-with-mango-cubes background and a yellow colored foreground

Slides with mango fruit with mango cubes isolated on a white background file contains clipping path

 Presentation with mango - Beautiful presentation theme featuring set of mango cubes isolated backdrop and a yellow colored foreground

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 Presentation with mango - Slides with mango leaf on a white background and a blonde colored foreground

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 Presentation with mango - Presentation design enhanced with garland-made-with-mango-leaves background and a white colored foreground

Presentation design enhanced with garland made with mango leaves and marigold flowers a 'toran' hanging on the entrance on an auspicious event in hindu culture a blank template with space for text

 Presentation with mango - Amazing slide set having dessert-with-mango-vanilla-cream backdrop and a blonde colored foreground

Slide set having dessert with mango vanilla cream and cookie crumbs in restaurant glass isolated delicious fruit blancmange with apricots prepared panna cotta or creamy mousse on white table closeup backdrop

 Presentation with mango - Cool new slides with national-ice-cream-day-19 backdrop and a lemonade colored foreground

Slides with national ice cream day 19 july concept top view of ice cream in white bowls and fresh ingredients on pink background pink strawberry yellow mango or banana and green lime green tea or pistachio

 Presentation with mango - Cool new slides with mango drink - full glass of juice backdrop and a cream colored foreground

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 Presentation with mango - Theme enhanced with exotic summer drink served background and a lemonade colored foreground

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 Presentation with mango - Audience pleasing PPT layouts consisting of fresh-honey-mango-fruits backdrop and a gray colored foreground

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 Presentation with mango - Theme consisting of mango background and a coral colored foreground

Theme consisting of mango

 Presentation with mango - Theme with spicy pickles from left andhra background and a red colored foreground

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 Presentation with mango - Amazing PPT layouts having strawberries bananas - top view of ice cream backdrop and a white colored foreground

PPT layouts having top view of ice cream in white bowls and fresh ingredients on white marble background pink strawberry yellow mango or banana and green lime green tea or pistachio

 Presentation with mango - PPT theme consisting of fresh cold mango juice background and a white colored foreground

PPT theme consisting of glass and jug full of fresh cold mango juice and ice cubes decorated with mangos

 Presentation with mango - PPT layouts having mango-fruit-with-mango-cubes background and a yellow colored foreground

PPT layouts having mango fruit with mango cubes and leaves isolated on a white background organic food

 Presentation with mango - Amazing presentation design having nigiri-with-mango-and-edible backdrop and a wine colored foreground

Presentation design having nigiri with mango and edible flowers

 Presentation with mango - Cool new PPT layouts with mango juice backdrop and a white colored foreground

PPT layouts with mango juice backdrop

More mango templates for powerpoint and google slides:.

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mango production

Mango Production

Feb 23, 2013

560 likes | 1.26k Views

Mango Production. Prof. Dr. Mohamed S.S. El-Boray. Head of Pomology Dept. Fac. Of Agric., Mansoura Univ. Mango. Family Anacardiaceae Genus Mangifera Species indica Common Names: Mango, Mangot, Manga, Mangou.   . 1. 2. References.

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Presentation Transcript

Mango Production Prof. Dr. Mohamed S.S. El-Boray Head of Pomology Dept. Fac. Of Agric., Mansoura Univ.

Mango Family Anacardiaceae Genus Mangifera Species indica Common Names: Mango, Mangot, Manga, Mangou.  

1 2 References • Crane and Campbell (1994). The Mango. Univ. Florida, IFAS, Fact Sheet HS-2. • Pernezny and Marlatt (1993. Common diseases of Mango in Florida. Univ. Florida, IFAS, PP-23.

10th century? 1861 1800s - Spanish 400-500 BC 1700 - Portuguese 16th century Mango has been cultivated in India for 4,000 years

Table 1. . Worldwide mango availability

72.167 (1000’s MT) Banana 72.167 (1000’s MT) Mango 5.878 (1000’s MT) Papaya Tropical Fruit Production FAOSTAT database, 2000-2002

Mango Production in the World FAOSTAT database, 1970-2000

Africa Americas Asia Total World Production of Mango(1000 MT) 9% 2.556 12% 3.490 79% 22.684 28.730 FAOSTAT database, 2000-2002

World Production of Mango Africa Nigeria (730), Egypt (317), Madagascar (210), Congo (209) Total (1000 MT) Asia India (11,100), China (3,276), Thailand (1,678), Pakistan (1,021), Philippines (873), Indonesia (854) America Mexico (1,517), Brazil (621), Haiti (253 FAOSTAT database, 2000-2002

Mango Per Capita Production in the World FAOSTAT database, 1970-2000

Africa 7.2 Asia 8.0 Americas 9.5 World Yields of Mango (MT/ha) FAOSTAT database, 2000-2002

Mango Yield in the World FAOSTAT database, 1970-2000

Vegetative Structure • Tree • Large trees, 9 to up to 30 m • Canopy trees of Tropical Forests • Trees dispersed in wild • Deep tap root • Long-lived (300 years old)

Vegetative Structure • Leaves • The leaves are simple. • The length and breadth varies from 12 to 45 cm and 2 to 12 cm, respectively. • Leathery in texture.

Vegetative Structure • Roots • Effective root system of an 18 year old mango tree may observe a 1.2 m depth with lateral spread as far as 7.5 m.

Flowers • Inflorescence - • Terminal panicles • Up to 4,000 flowers • Flowers • Most male • Few hermaphroditic • Insect pollinated • Flies, thrips • Ability to set fruit related to # hermaphroditic flowers • Flower over 4-6 weeks

Flowers • Small amounts of pollen are produced in mango. • the mango is self-fertile but cross-pollination increases fruit set.

Flowers • Alexander, 1986. The Mango in Australia, CSIRO.

Only a few fruit set per panicle Drupes

Fruits • The fruit is a, fleshy drupe. • It varies considerably in size, shape, colour, presence of fibre, flavour, taste and several other characters.

1 • Mangos are rich in vitamins A, B and C and potassium. • Mangos are a good for our daily diets. 2 Health benefits and Economic Importance:  3 Mangos are high in fibre but low in calories Used in making baby foods. 4 • Bark used as fuel 5

AdaptationTemperature Limitations • - Flowers/fruit killed below 4 C • - Cool temp (5 C) during flowering decrease set • - Below -1 C damage young trees • - Below -3 C damage established trees Very high temperatures may cause fruit sun burning • Best growth between 25-30 C

Adapted to areas with distinct dry season • Best production in dry areas with irrigation • Best production in dry areas with irrigation • Best production in dry areas with irrigation • Excessive rain • during fruiting • Excessive rains during flowering • Reduce fruit set • For good floral initiation a dry period of 3-4 months desirable • For good floral initiation a dry period of 3-4 months desirable • For good floral initiation a dry period of 3-4 months desirable • Anthracnose • Bacterial black • spot • Fruit flies Adaptation

Adaptation • Best soils • - Deep, well drained, fertile, loam, high OM • - pH 6.0 to 7.0 • Sensitive to saline and sodic soils

Adaptation • Windbreaks used to minimize wind damage such as:- • - Limb breakage • Poor pollination, • flower/fruit drop if dry wind • - Leaf rub

Dietary value, per 100 gram edible portion: • Water (%) ......................................... 80 Calories ............................................ 63 Protein (%) ......................................... 0.4 Fat (%) ............................................... 0.4 Carbohydrates (%) ............................. 16 Crude Fiber (%) ................................. --- • Vitamin A (IU).................................... 3894 Thiamin, B1 (mg) .............................. 0.06Riboflavin, B2 (mg).............................0.05Niacin (mg).................... .................... 0.58 Vitamic C (mg).................................... 28 Calcium (mg)...................................... 10 Phosphorus (mg)................................ 11 Iron (mg)............................................ 0.13 Sodium (mg)........................................ 2 Potassium (mg)...................................156

Indian Type • Highly colored fruit • Many with red blush • Yellow to orange ground color • Susceptible to • Anthracnose • Mildew • Strong flavor (hints of turpentine) • Monoembryonic

Indochinese Type • Poorly colored • Pale green/yellow • No red blush • Resistant • Anthracnose • Mildew • Fruit shape • Often cylindrical or flattened • Lack strong aromatic flavors • Most are less acidic • Polyembryonic

Mono vs Poly Embryonic Alexander, 1986. The Mango in Australia, CSIRO.

Propagation

Monoembryonic Indian race Sexual Variable from seed Breeding implications Polyembryonic IndoChinese race Asexual True from seed Zygotic is suppressed Mono vs Poly Embryonic Alexander, 1986. The Mango in Australia, CSIRO.

Florida developed Mango VarietiesIndian Types with Red BlushFirst Important Commercial Variety in Florida Haden Mulgoba • Seedling selections • Capt. Haden • Coconut Grove,FL • 1910 • Thick skin • Dominated the Florida for 25 years • Replaced • S to anthracnose • Inconsistent production • Internal breakdown June to July

Florida developed Mango VarietiesIndian Types with Red BlushTwo Main Mango Varieties in Florida Keitt • Seedling selections • Discoverer’s name • Made in Florida • 1920s and 1939 • Thick skins • Ship well • Some R to anthracnose • Productive Tommy Atkins June to July August to early October

Florida developed Mango VarietiesIndian Types with Red BlushUsed Commercially throughout the Americas Keitt Haden Kent Tommy Atkins June to July June to July July to August August to early October Susceptible to Anthracnose

Asia Uses Different Varieties Mulgoba Carabao Manila Nam Doc Mai Thailand India ?? Philippines Varieties from SE Asia are frequently longer and flatter than Indian types

Propagation • Seed:- • Viable for 80 – 100 • days • Cultivate as soon as • possible • - Rootstocks • Scions if • polyembryonic • Vegetative - Monoembryonic varieties:- • - Approach Grafting • - 4 years to full production

Production • Spacing 10 x 10 M Standard trees • 6 x 6 M Dwarf trees • Pruning varies • Open center with frequent tipping to induce more terminals

Fertilization Zn deficiency corrected with Zinc sulphate • Heavy N • application can • cause Soft Nose • Corrected with • Soil application • of CaNO3, • CaSO4, • CaCO3 • Mango can usually absorb adequate nutrients from fertile soil

Cessation of vegetative growth needed to induce vegetative to reproductive transformation • - Water stress • - Cold period • Induction of early flowering • Reduce irrigation to • induce water stress • - Foliar applications of • - KNO3 (2 - 8%, 1 or • 2 times) • - NH4NO3 (1-4%, 1 • or 2 times) Forcing Flowering

Anthracnose Colletotrichum gloesporioides • Most important disease in Florida • Attacks • Fowers, young fruits • Leaves, young twigs • Black sunken irregular lesions • Causing leaf spotting • Fruit staining • Fruit rot.

Anthracnose Colletotrichum gloesporioides • Most important disease in Florida • Attacks • Flowers, young fruits • Leaves, young twigs • Black sunken irregular lesions • Causing leaf spotting • Fruit staining • Fruit rot

Anthracnose Spread and Control • Spread by rains • Controlled by weekly Cu sprays - From panicle appearance until fruit set. • - Follow with mid May & mid June Cu • sprays until harvest .

Harvesting - by hand • First harvest in 4th year • - Remove fruit first 3 years • - Fruit set < 1% • Fruit development period • - 100-150 days • Harvest over 6-8 week period • - Bloom over 6-8 week period

Harvesting • N latitudes - begins in April • Peak in summer months • Pole harvesting • Water bath for latex

Perishable - Quality problem • - Necessity to harvest immature • - Need more rapid shipping • - Lowest storage temperature 12 C • - Below 10 C chilling injury • Heat treatment for fruit flies Marketing

Any Questions about Mango?

Thank You ! [email protected]

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Rachel Cooks Thai

TOP 10: Presentations of Mango Sticky Rice

Written by: Rachel . Published: Jun 24, 2023 · Modified: Jan 14, 2024 · This post may contain affiliate links · Leave a Comment

Now your Mango Sticky Rice can be as beautiful as it is delicious! Read on to learn how to make 10 eye-catching presentations of Mango Sticky Rice.

Top 10 Presentations of Mango Sticky Rice

Mango sticky rice is Thailand's most popular dessert for good reason. The sweet coconut sticky rice pairs so well with fresh, ripe mango. Topped with extra spoonfuls of sweet and salty coconut cream and a sprinkling of crispy mung beans or toasted sesame seeds, it's hard to resist.

This Thai dessert is so delicious that even if it was plated somewhat haphazardly, it would still be enticing. However, if you'd like to up your mango sticky rice game, allow me to present ten eye-catching options for plating.

The mango sticky rice presentations presented here are all easy to do. They don't require any special tools or skills, and they can all be made in a matter of minutes. So the next time you make mango sticky rice ( recipe here ), I hope you find plating inspiration with one of these ten options.

1. Traditional

2. half mango, 9. bird of paradise, 10. ribbons.

Mango Sticky Rice

The first of our mango sticky rice presentations is "The Traditional". This is the way mango sticky rice is most often served in Thailand. Several spoonfuls of coconut sticky rice are plated in an oval shape. The mango is then peeled and the two halves are cut away from the seed. One half is cut into diagonal slices and placed next to the sticky rice. The rice and/or mango is then topped with additional coconut cream and crispy mung beans.

Mango Sticky Rice Presentation - Half Mango

The next presentation option is to serve the sticky rice next to half a mango. To shape the rice, simply press it into a small bowl with the back of a spoon, then turn upside down onto your plate. Top with sweetened coconut cream and crispy mung beans. With the peel still intact, slice two halves of the mango away from the central seed. Then score the mango in a cross-hatch pattern. Press the mango flesh upward by pushing on the underside of the mango. Serve the mango next to the sticky rice.

Mango Sticky Rice Presentation - Cubed

You could alternatively serve the coconut sticky rice with bite-sized cubes of mango. Simply prepare the sticky rice and mango as you did for the "Half Mango" presentation. Then use a knife to cut the mango cubes away from the peel and arrange on the plate next to the sticky rice.

Mango Sticky Rice Presentation - Sunrays

Start by making a mound of coconut sticky rice. Press the sticky rice into a small bowl, then turn it upside down on your plate. Peel the mango and cut the two halves away from the central seed. With one half, cut it into diagonal slices as you would for the Traditional presentation. Then go back and add additional diagonal cuts in between the larger slices to make thin slices. Splay the thin slices out along the side of the mound of sticky rice. Top with sweet and salty coconut cream and crispy mung beans.

Mango Sticky Rice Presentation - Rose

You can create this beautiful rose using the same mango cutting technique used for the Sunrays presentation. Create your mound of sticky rice by placing it into a small bowl and turning it upside down on your plate.

Then peel your mango and cut the two halves away from the central seed. Make large diagonal cuts, then go back in and cut thinner slices in between the larger cuts. Curl one thin slice of mango into a roll, then continue to add mango slices around the central roll until a rose-like shape forms. Place the mango rose on top of the sticky rice.

Mango Sticky Rice Presentation - Sushi

One of the more creative mango sticky rice presentations is in the form of sushi rolls and nigiri.

To make the sushi rolls, roll the sticky rice into a long cylinder and then cut into bite-sized pieces. Peel the mango and cut two sides away from the central seed. With one side of mango laying flat, slice it horizontally through the whole mango Lay the sticky rice on the mango slice, then trim the mango to fit the sticky rice. Roll the mango until it is completely covering the sticky rice cylinder. Top with crispy mung beans or toasted sesame seeds.

To make nigiri, simply press the sticky rice into rectangular shapes. Then peel and cut your mango halves away from the seed. Slice the mango with diagonal cuts, then trim down as needed to fit onto the sticky rice. Top with sweet and salty coconut cream and crispy mung beans.

Mango Sticky Rice Presentation - Heart

Presenting mango sticky rice in a heart shape might just be the way to your loved one's heart.... or at least his/her stomach 🙂 Press the coconut-flavored sticky rice into a heart-shaped mold and unmold onto the plate. Peel the mango and cut the two halves from the central seed. Slice into large diagonal pieces, then go back in and make cuts in between to create thin slices. Splay the thin slices around one side of the heart. Then top with sweet and salty coconut cream and crispy mung beans.

Mango Sticky Rice Presentation - Ring

This pretty Ring presentation is composed of thin mango slices around a mound of sticky rice. Create the circle of sticky rice by pressing it into a small bowl and then turning it upside down on your plate. Cut the mango into thin slices using the same technique used in the Sunrays, Rose, and Heart presentations. Then arrange them, standing up, against the sticky rice. Top the sticky rice with coconut cream and crispy mung beans.

Mango Sticky Rice Presentation - Bird of Paradise

The mango slices shooting up from the sticky rice in this presentation option are reminiscent of the Bird of Paradise plant. First, place a small mound of the coconut sticky rice into a small bowl. Then peel the mango and slice the halves away from the central seed. Cut into large diagonal slices, just as in the Traditional presentation. Then arrange several slices at the edge of the sticky rice, and top with your toppings.

Mango Sticky Rice Presentation - Ribbons

Finally, we have this elegant ribbon presentation. Create your sticky rice mound by molding it in a small bowl. To make the mango ribbons, peel and slice the mango halves away from the central seed. Then slice the mango halves horizontally until you have several thin slices. You can cut the slices in halves or thirds so that they are leaner. Curl the slices and place them loosely on top of the rice, intertwining some.

So there you have it: my top 10 ways to present mango sticky rice . I love that these presentations of mango sticky rice don't require any special tools and are fairly quick and easy to put together. If you are feeling inspired, you could certainly try your hand at Thai fruit carving to make even more impressive mango designs!

Now you have 10 different options for how to serve mango sticky rice. Another common question is how to eat mango sticky rice. If the sweet and salty coconut cream is served on the side, you would first pour this sauce on top of the mango and/or sticky rice. Then use a fork to get a small piece of mango with a bite-sized amount of sticky rice. Eat them together in one bite so that you can savor the flavors together.

In Thailand, two distinct varieties of mango are preferred for mango sticky rice: mamuang ok rong (มะม่วงอกร่อง) and mamuang nam dok mai (มะม่วงน้ำดอกไม้). These Thai mango varieties are sweet and smooth, without stringy fibers. The mangoes that resemble these Thai mango varieties most closely in North America are the Manila or Ataulfo (champagne) mangoes. 

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  • Part 1: Installation and Register
  • Part 2: User Interface
  • Part 3: How to quickly create a dynamic presentation

Welcome to Mango Presentation Maker (Mango PM)! Mango PM is an amazing presentation maker that you can use to create animated presentations, promotional videos, interactive micro-lessons, and much more.

This tutorial will take you through the interface and some basic features of Mango PM, and use it to quickly create a dynamic presentation in 4 steps.

Part 1: Installation and Register #

Install Mango PM

Mango PM is available for download on Windows. You can download the software from:

https://mangoanimate.com/

Once the download is complete, open the installation package to install the software.

Create a new account

After the installation is completed, you can use the following options to create a new account:

  • Go to the Mango Animate sign up page
  • Sign in with your Google/Facebook account
  • Create a new account within Mango PM

presentation of mango

Part 2: User Interface #

Before introducing the user interface, let’s get acquainted with a few basic concepts in Mango PM.

  • Frame: It is equivalent to a shot of a film. In Mango PM it is equivalent to a page of a presentation.
  • Path: The order of the frames. To adjust the path is to adjust the order in which the frames are played.
  • Layer: Film containing elements such as text/images. Multiple layers are stacked together in order and combined to form the final effect of a page.
  • Interaction: Interacting with each other. Controlling an object to trigger another object to complete a series of behavior.

Home Screen

Starting Mango PM, the home screen appears, which includes the following options:

1. Sign in: Register a new account or sign in your account.

2. Search field: You can enter keywords to search templates within the software.

3. New Project: Create a new presentation project.

4. Open Project: Open a saved project.

5. Edit EXE: Open and edit a project that has been published as an EXE file.

6. Restore Project : Restore an abnormal opening project.

7. Import Image: Create a new project by importing images.

8. Template selection field: You can select a template to create a new project in this field.

Once the project has been created you can access the editor. Here are the features of the editor in the following sections.

You can add multimedia materials into the canvas, and adjust their size and position.

presentation of mango

2. Frame field

You can add frames and transitions, and adjust frames’ position.

presentation of mango

3. Main toolbar

  • Home: Click to return to the home screen.
  • Undo / Redo: Undo or redo operations.
  • Insert: Insert multimedia materials: shapes, text, images, videos, music, bubble, SWF, icon, smart art, component, sci shapes, and other files.
  • Text: After clicking on[Text], click on the canvas to add a text box and enter text in it.
  • Roles: Insert animate roles.

Click on a role to enter the role action selection page and select an action to add the role to the canvas.

  • Chart: Insert various charts.
  • Mind Map: Insert various mind maps.
  • Link: Add a link to a material.
  • Slide Show: Import images to form a slide show to be inserted into the canvas.
  • Animation: Add entrance animation, emphasis animation, exit animation, and action paths to materials.
  • Interaction: Adding interaction to objects is to control the object to trigger another object or system to perform a series of behavior.
  • Background: You can select a type of background to add to your project, or you can add a custom background.
  • More: You can add a theme, layout, tool kit, content, and formula to your project.

You can preview the presentation in 3 ways: preview from the current frame; preview from the beginning; preview from the split screen.

  • Save: Save the project to your local folder.
  • Options: Various settings for your project file: general settings, exhibition settings, BGM/video settings, about settings, pre-loader settings, encryption settings, and share settings.
  • Publish: You can publish your project as an EXE file, video, PDF file, HTML5 web page, and archive file.

4. Quick toolbar

  • Show all objects: Click on this button to quickly shrink the canvas so you can see all the objects in this frame.
  • Rotate the canvas clockwise: You can rotate the canvas clockwise.
  • Rotate the canvas counterclockwise: You can rotate the canvas counterclockwise.
  • Copy / Paste: Copy and paste objects.

presentation of mango

  • Zoom in / Zoom out: Zoom in or zoom out on the canvas.
  • Alignment settings: Select two or more objects and click on [Alignment Settings] to set different types of alignment for them.
  • Lock the canvas: The canvas cannot be moved after it is locked.

presentation of mango

  • Snap a new frame: Click on [Snap a New Frame] to quickly add a frame to the path from the current canvas viewport.
  • History: You can view the history of your operations on the canvas.
  • Screen ratio: Change the display ratio of the project.

presentation of mango

5. Multimedia field

In this field, you can add a lot of multimedia materials to your presentation to make it more vivid.

Shapes: Add various shapes. Click on a shape to add it to the canvas.

Text: Select any font and click it to add to the canvas.

Image: You can add online images for decoration or local images.

Video: You can add local videos and screen recordings.

Music: You can add local music, mic recordings, and online background music. You can also use the [Speech Synthesis] function to enter text and generate AI-synthesized speech.

Bubble: Add various bubbles and you can change the fill colors. Double-click on the text in the bubble to set the font.

SWF: Add local SWF and online SWF. Click on any SWF to add it to the canvas.

Icon: Add various icons. Click on any icon to add it to the canvas.

Smart Art: Add various smart art. Double-click the text to set the font.

Component: Add various buttons. Click to add in the canvas, and change the button icon and style.

Sci Shapes: Add various sci shapes. Select a scientific shape and click on the canvas to add it.

Layer: View the layer order. Mouse dragging to adjust the layer order.

Collect: The materials you collect are shown here. Click an object and select[Collect] in the right-click pop-up to collect it.

presentation of mango

6. Properties Panel

When clicking an object in the canvas, the properties panel appears. You can do the following with the object in the properties panel: lock the object, flip it horizontally and vertically, quickly paste the object, rotate the object and adjust its opacity, etc.

Other property settings for the material can be performed in the properties panel, such as font style settings, color settings, shadow settings, etc. Clicking different materials will result in different property settings.

presentation of mango

Part 3: How to quickly create a dynamic presentation #

In this tutorial, we will use Mango PM to create a basic presentation and publish it as an EXE file.

Step 1: Create a new project

There are 3 methods to create a new project:

  • Create a new blank project
  • Create a new project by importing images
  • Create a new project by using a template

Method 1: Create a new blank project

  • In the home screen, click on [New Project], select a 3D background or click on [+] to enter the editor.
  • Or click on [Format] to set the screen ratio;
  • Select a background color you want;
  • Click on [Create Design] to enter the editor.

Method 2: Create a new project by importing images

  • In the home screen, click [Import Image], import the images;
  • Select the images to create presentation > [Next];

presentation of mango

  • Select a layout to place the slide > [Next];

presentation of mango

  • Select a background template, and then click [Next] to enter the editor.

presentation of mango

Method 3: Create a new project by using a template

Click a template in the template selection field to enter the editor. You can enter keywords in the search field to quickly search for a template you want. Then you can modify the content of the template directly to make your presentation quickly.

Step 2: Add content

Add content such as frames, text, images, videos, other decorations, etc. to make a complete presentation.

1. Add a frame:

Adding a frame is equivalent to adding a page to a presentation. The added frame is similar to the slide in PowerPoint. The difference is that the frame here can be scaled, panned, and rotated.

Click [New camera frame] to add a frame, and adjust its size and position in the canvas.

presentation of mango

  • Add a frame with a panning effect

Add a frame of the same size and place it next to the previous frame.

  • Add a frame with a zooming effect

Add a different-sized frame to create the zooming effect.

  • Add a frame with a rotating effect

Add a frame of the same size and rotate it to create the rotating effect.

2. Add materials:

Materials are added to the current frame of the canvas. You can select a frame in the frame field to add materials.

(1) Add text

To make a presentation, it is necessary to enter titles and the main text.

Click [Text] in the multimedia field > select a font > click the canvas to add a text box, then enter a title in it.

presentation of mango

In the properties panel, set text properties such as color, font, text style, etc.

presentation of mango

Copy your scripts to the canvas. Once added the scripts, select a paragraph to set its property. Click on [Format Painter] and then click on other text to quickly set the same text format for other paragraphs.

presentation of mango

After setting the text style, you can select multiple paragraphs and click on [Alignment settings] to align them. (Hold down the Shift key and click on multiple objects.)

(2) Add decorations

Add decorations such as shapes, images, videos, bubbles, SWF, icons, smart art, component, sci shapes, roles, and interaction. Here is an example of adding an image and a role.

Click [Image] > click a material to add to the canvas, and drag the material to adjust its size and position.

Click [Role] > select a role > select an action, then adjust its size and position in the canvas.

presentation of mango

3. Add interaction

Interaction is an advanced content setting. If you need to use this feature, you can click [Interaction] to enter the interaction mode to add interaction behavior to the object.

Step 3: Add animation

  • After adding all the text and decorative materials, click on [Animation] in the editor and select the object to be animated in the canvas then click [Add Effect].
  • Select the animation you like and hover over it to preview the animation. 
  • Use the animation format brush to synchronize the animation effects of multiple objects. Click an effect > [Animation format brush] > click the object on the canvas. (Click to apply animation to another object, and double-click to apply animation to multiple objects.)  

In addition to adding animation effects to materials, you can also add transitions to your presentation.

Note: Adding transitions can take a long time in the publish, so please add them at your discretion.

  • After making a multi-page presentation, you can click on [Transition] in the editor to add a transition effect between each page.
  • You can choose the preferred transition effect and set the transition time. You can also set the color of some transitions.
  • After setting the transition, click [Apply to All] to set all transition effects, and click [Apply] to set the current transition effect.

presentation of mango

Step 4: Preview and publish

Preview the project

Once your presentation is done, you can click to preview the effect.

presentation of mango

Save the project

Save the project for the next time you open it for further editing.

Click [Save] > select a folder to save to > set the file name > [Save].

presentation of mango

Publish the project

When the project is finished, click [Publish] to export it for sharing with others. You can publish your project as an EXE file, video, PDF file, HTML5 web page, and archive file.

Here is an example of publishing as an EXE file. Publish as an EXE file to make it easier to demonstrate, and you can draw annotations when demonstrating the presentation.

Click [Publish] > [Windows App] > select a directory > set the file name > [Save] > enter a title of the project > set exhibition, share and about > set version and window size > [Publish].

When demonstrating, click [Show/Hide Annotations Toolbar] > select an annotation tool > draw annotations.

presentation of mango

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mango PowerPoint Design ideas

Highly editable presentation template. Shapes and text are 100% editable Premade color variation Modern layouts based on master slides All elements are editable

The Handle of an UmbrellA - Free Design Template_6 slides

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All images included Format: PowerPoint (.pptx) - designed with Microsoft PowerPoint 2016 Modern, attractive, and business-friendly colors Latest Templates support version

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  • 2024 Mexico MICHELIN Bib Gourmands

From fusion to seafood, these Bib Gourmands are filled with value and flavor.

MICHELIN Guide Ceremony Editor's Pick Mexico Bib Gourmand

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While the first ever MICHELIN Guide Mexico selection saw 2 Two Stars, 16 One Stars, and 6 Green Stars, it also saw the addition of 42 new Bib Gourmands. A Bib Gourmand, for those that need a refresher, are  restaurants that offer the best value for money —and these spots are exactly that. 

Want some of the fluffiest elote pancakes in Baja California? Then chef/owner Blanca Esthela Martínez Bueno's La Cocina de Doña Esthela won't disappoint. Feeling some seafood instead? Then head on over to Humo y Sal and its concise and focused menu of fresh pasta with shrimp and tuna al pastor taco.

Still not satisfied? Then check out below for everything you need to know about these deliciously wallet-friendly spots in Mexico. Bon appétit!

Baja California

Carmelita Molino y Cocina Cuisine: Mexican

Named for Chef José Figueroa's grandmother, who inspired his love of cooking, this charming Tijuana dining room has an airy vibe with warm-toned wood furnishings, tile-and-concrete flooring, and a screen-covered roof. Corn is revered here and is sourced from small family farms around Mexico, then nixtamalized and ground in-house. Tortillas are prepared on the comal up front for the tacos and tostadas that comprise the menu, while ceviche, and egg dishes round it out. You can't go wrong with chilaquiles dressed with salsa borracha, but don't sleep on the tamal of the day. It's big, prepared in a banana leaf, and may be filled with braised beef rib and roasted local cherry tomatoes.

Carmelita Molino y Cocina

La Cocina de Doña Esthela Cuisine: Mexican

From chef/owner Blanca Esthela Martínez Bueno, what began with humble roots in 2008 making burritos for local vineyard workers has evolved into one of the most famous restaurants in the Valle de Guadalupe. It's loaded with charm, from the heavy wood tables to the boisterous crowd of visitors and locals. Breakfast is served all day, and while a no-reservations policy means a wait, it's worth it to sample dialed-in cooking with hearty portions. Get the café de olla and dig into the menu where you'll find huevos of all kinds alongside chilaquiles and gorditas rellenas. House specialties include fluffy elote pancakes and a Sinaloan-style, dried shredded beef with egg, sliced peppers, and onions with stewed beans that beg to be sopped up with housemade tortillas.

Noelia Loya / La Cocina de Doña Esthela

Casa Marcelo Cuisine: Mexican

Casa Marcelo's welcoming facade is enhanced with a flourish of bougainvillea, while the dining area is a courtyard shaded by wood slats and dense trees. This local favorite is owned by Marcelo Castro, a fourth-generation cheesemaker for Ramonetti cheeses, produced east of Ensenada in the Valle de Ojos Negros. It's a popular spot for breakfast with a menu that features local ingredients from the ranch, including the artisanal cheese used to garnish the signature chilaquiles. Come afternoon, lunch items are available and worth sticking around for. The tostada de camaron is a lovely balance of fresh chili heat, herbal brightness and citrus acidity; and the cochinita pibil skillet is a slow-cooked delight to be scooped up with your choice of masa or flour tortillas.

Michelin / Casa Marcelo

La Concheria Cuisine: Mexican

The menu is focused and offers items such as oysters, ceviche, and aguachile; as well as warming entrees like the fideo seco en salsa poblano. The baked pasta is prepared and served in a cast-iron skillet and is a delight, enriched with green chili-spiced cream, and topped with clams and mussels. La Concheria is located at Plaza Santo Tomás, once a winery in the center of Ensenada and dating back to 1911. The reclaimed and renovated district features warehouses now housing retail and restaurants, like this worthwhile spot. The restaurant is a slender space with brick flooring, teal walls, and a metal roof. In addition to a few tables there is a counter offering a handful of seats facing the bar and kitchen at the end. 

La Concheria

Humo y Sal Cuisine: Seafood

The menu is concise, focused on seafood, and is impressively prepared. Sashimi, tiradito and oysters are nice precursors to fresh pasta with shrimp, pizza with octopus or the very clever and highly popular tuna al pastor taco with its intriguingly crumbly spice-rubbed fish, pickled onion slivers and avocado puree.The Hussong family is well known in the Ensenada area for their long-running Sano's steakhouse. Located just next door, this sleek box of a dining room bears its own distinct profile. A white tiled open kitchen and bar area are fronted by tables and concrete flooring. The bar menu is displayed on a wall-mounted letterboard and offers local beers and cocktails like the mezcal sour. 

Humo y Sal

Merak Cuisine: Contemporary

The smell of wood smoke will lead you to this well-appointed outdoor space within the Tres Valles winery, where Chef Joel Quintana presides with a relaxed, affable demeanor. His grill-centric cuisine is hearty and unpretentious, but the flavors and techniques are finely tuned, drawing upon French and Asian influences for cooking that you won't soon forget. A signature dish of alitas de mar ("seafood wings") is a case in point, featuring yellowtail collar impeccably grilled until juicy and lip-smacking, dressed with a luscious tangy sauce that blends guajillo chile oil, ginger, and roasted garlic. More substantial dishes, like grilled beef, lamb, or whole fish, are ideal for sharing, and Chef Quintana will happily curate an impromptu tasting menu upon request.

Joel Quintana / Merak

Sabina Cuisine: Seafood

This charming restaurant is the full-service offshoot of local culinary legend Sabina Bandera's acclaimed mariscos cart, La Guerrerense, located across the street; founded in 1960, and thrust into the spotlight over the years by Ms. Bandera's creativity. The mouthwatering tostadas offered here at Sabina are identical to those served at the cart and include the version spread with bacalao ceviche and heaped with tender, chopped octopus. Hot items are a bonus here, as in the pozole mariscos. The delightful bowlful features a caldo colorado broth stocked with an abundance of seafood, hominy and diced avocado. Regardless of your order, the product quality is great; down to the tortilla chips accompanied by house-made salsas.

Michelin / Sabina

Villa Torél Cuisine: Mexican

Chef Alfredo Villanueva is at the helm of this spot tucked within the Santo Tomás winery. Framed by lavender bushes and citrus trees, it's entirely outside (read: best visited in season) and shares views of the rolling hills. The breezy ambience is echoed in the casually sophisticated Mexican menu with contemporary French and European touches, as in a crudo of horse mackerel served with blue corn tostadas. Rice with pastrami lengua is a creative dish that manages to be perfectly satisfying, while bold flavors appear in a dish of roasted eggplant with shredded smoked bluefin tuna. Dishes are sized for sharing, and desserts bear the same rustic elegance, with options that span crispy-crinkled layers of phyllo with jocoque, chopped pistachios, and local honey to a wedge of warm date tart.

Miguel Angel Villanueva / Villa Torél

Baja California Sur

Cocina de Campo by Agricole Cuisine: Mexican

The cocktail menu is strong and creative. Located in El Pescadero along the highway that leads from Cabo to Todo Santos, this multi-concept space includes a farm shop, as well as a full-service restaurant, set outside within the garden. The contemporary menu leans Mexican with Californian elements, and the cooking is simplified to allow the ingredients to take center stage. Take the tomatoes, for instance. Layered slices topped with Kalamata olives over a coarse basil pesto prove that the best dishes don't need much intervention. Batter-dipped fried fish or the shaved ribeye are winning taco choices. Then, for dessert, the soft vanilla cake with fresh strawberries and cream sauce is a must. 

Oscar Garcia / Cocina de Campo by Agricole

Flora's Field Kitchen Cuisine: Contemporary

Originally opened by Gloria and Patrick Greene as an organic farm, this ever-so-charming spot has evolved since the late 90s and now features a wine and coffee bar, as well as shops set among the mango trees and this restaurant. It's family run and all heart—they grow their own produce, raise chickens, have an onsite butcher program, and bake all the breads, too. The tempting menu features offerings such as Neapolitan flatbreads, salads, and lighter starters like a flavorful gazpacho. From there choose one of their sandwiches, or an entrée like the pork chop with crispy potatoes. Portion sizes are generous but save room for their sweet treats baked onsite, and house-made ice creams and sorbets.

Flora's Field Kitchen

Metate Cuisine: Mexican

Metate translates to a shallow stone used for grinding maize or other grains, while the foundation of the menu is antojitos and grilled meats cooked over a wood fire. The tacos Baja presents a duo of blue corn tortillas topped with morsels of flaky white fish encased in squid ink-tinted batter and topped with finely shredded pickled cabbage for a visually stimulating presentation. Located in Cabo San Lucas across the highway from the line-up of hotels, this spot down a dirt road is welcoming and attractive. A white stucco entryway leads to a dining area, a portion of which is arranged on a stone patio shaded by trees strung with lights. The kitchen and tiled bar are also open-air. 

Metate Cabo / Metate

Mexico State

Aleli Rooftop Cuisine: Grills

As its name suggests, Aleli is indeed located on the rooftop, so while the location may not be a surprise, the food is. You'll soon see (and smell) why, as the embers from the grill permeate the air. It's certainly worth snagging a seat at the bar to watch the cook at work on the grill. The menu of traditional Mexican cuisine may not be extensive, but it proudly displays dishes that stand out for their flavor, quality products and presentation. Highlights include brocheta de camarón, pan de papa a la brasa, lomo de pescado zarandeado, and of course the much-loved cheesecake asado. Cocktails and wine complete the sunny picture, but perhaps even more smile-inducing is the palatable price.

Luis Jimenez / Aleli Rooftop

Caracol de Mar Cuisine: Fusion

Caracol de Mar has a prime position in the city center near the Metropolitan Cathedral, but the location isn't the only reason this spot stands out from the crowd. This seafood-focused restaurant mixes Mexican culinary knowledge with touches of Peruvian cuisine, and the moderate prices are a boon in an area not known for being wallet friendly. Begin with aguachile de camarón, a deliciously fresh dish that is as beautiful as it is refreshing. Pulpo al carbón de olote is a well-prepared plate with good flavor and a delightful smoky note. To finish, passion fruit granita and slices of sweet mango is pleasantly simple. 

Caracol de Mar

Comedor Jacinta Cuisine: Mexican

This cozy restaurant is owned by the renowned chef Edgar Núñez. Here, the premise is traditional cuisine that draws on his childhood memories. The dishes are simple, but tasty, with excellent technique and abundant portions--all at a reasonable price. The menu has a botaneria section, with dishes based on corn, and another section with molcajetes, or dishes made in this traditional mortar from Mesoamerica, accompanied by guacamole and handmade tortillas. Some of the outstanding items include tostada de callo de hacha, tacos de tuétano, and huachinango zarandeado. Flan de cajeta is the perfect dessert.

Comedor Jacinta

Expendio de Maíz Cuisine: Mexican

Tucked between two other establishments with no visible sign, Expendio de Maíz invites diners to take a seat at one of four long tables arranged under the covered sidewalk. While there are no reservations, there are a number of seatings, with guests placing their name on the list for the next round. This novel concept offers no food menu; instead, each course is presented as a surprise, one-by-one, until you confirm that you have had your fill. The team sends forth a range of impressively executed plates such as a warm, tender, and crisped yellow masa huarache topped with a thin slice of braised beef along with avocado, cherry tomatoes, queso blanco, and a scattering of lightly dressed young greens. The accompanying salsa is worth slathering on any and all preparations.

Nicolas Tadeo Wachter / Expendio de Maíz

Galea Cuisine: Italian

The focused Italian menu is concise but manages to present a varied selection all the same. Be sure to check the dishes of the day (and note the crudo specials, too) and always order a pasta. In fact, all of the pasta dishes can be made as half portions if you're tempted to try more than one. Focaccia made in-house starts things off, then a plate of gnochetti with ragu de mariscos feeds the soul. Fish of the day in a creamy beurre blanc is a hit, but save room for the panna cotta, given a bit of a Mexican slant here. This corner charmer boasts a terrace out front, while inside, the use of wood keeps things firmly planted between the old and new worlds. There is an amiable, casual vibe to Galea, and with prices that don't break the bank, it's a favorite among locals. 

Galea

Masala y Maíz Cuisine: Fusion

It's small, but Masala y Maiz is always busy, drawing eager crowds of young diners who flock here for the vibe and the food. Run by a couple of chefs who infuse the restaurant with a commitment to social causes, this cuisine is different and highly original. Dishes blend Indian, Mexican, and East African cultures to create intense flavors and interesting nuances. This is food that wins you over and most certainly leaves you with an impression. Highlights include samosas de suadero, camarones para pelar and kuku poussin. Panacotta de té limón is a light and refreshing dessert to complete a highly satisfying meal.

Ana Lorenzana / Masala y Maíz

Molino El Pujol Cuisine: Mexican

This small spot in La Condesa feels like a chic neighborhood place with polished concrete and white tiled walls. It saves most of its precious real estate for the kitchen though there is a wood counter with six seats along with an additional handful of seats outside. The concise menu is focused on items made from corn nixtamalized daily on-site (think tamales, tacos, chilaquiles, and enfrijoladas). There are also items to take home like the excellent tortillas—grab them warm if you are lucky. The tamal de calabaza is a freshly steamed orb of flavorful yellow masa studded with bits of tender pumpkin and plated with a petite salad dressed with candied pumpkin seeds.

Araceli Paz / Molino El Pujol

Raíz Cuisine: Contemporary

Located on the ground floor of a residential building, this restaurant could easily go unnoticed, but one bite of their contemporary Mexican cooking and you won't soon forget its address. A welcoming staff invites you to take a seat and peruse their menu or opt for one of two tastings. A plantain molote with a bit of pickled onion is a nice opener before savoring the flavors of an aguachile in a cuttlefish ink broth. Tostada de camarón is a spot-on treat, then pescado zarandeado delights with its crispy skin. To finish, arroz con leche is comforting and classic.

Fernando Carbajal / Raíz

Taqueria Los Cocuyos Cuisine: Mexican

This taqueria in Centro Historico has been a mainstay since 1980. Standing by a cauldron of meats bubbling away, a chef at the front wields a cleaver with lightning speed. An expansive dining room speaks to just how busy this place gets. Offerings are numerous but recent highlights include tender, melting cabeza as well as the classic al pastor, both finished tableside with salsas and a squeeze of lime. Swing for the suadero later in the evening when the meats have had plenty of time to braise.

@luicet / Taqueria Los Cocuyos

El Vilsito Cuisine: Mexican

Even though this famous taqueria is indeed connected to an auto repair shop and opens only at night, the setup is anything but piecemeal. There’s plenty of seating and plenty of servers, with flatscreen televisions, a roaring grill, and spinning trompos. Everyone is here for the al pastor, which features a towering stack of tender, shaved pork, sliced pineapple, and a riot of cilantro and onions. The formidable “gringas” version is deliciously messy, arriving on a flour tortilla coated with cheese.

El Vilsito

Comal Oculto Cuisine: Mexican

On a breezy, tree-lined street in San Miguel Chapultepec, everyone sits shoulder to shoulder at a single communal table stretching the length of two parking spaces. The convivial setting suits this unassuming restaurant, which offers an all-day menu of comforting classics that revolve largely around the comal. A single chef weighs, presses, and griddles everything to order. The gordita especial, packed with chicharron and tender, shredded carnitas, is a favorite. Late night out? Swing for the chilaquiles chamorro with salsa verde and kick it up a notch with the fiery salsa on the table. Other hits include crispy flautas stuffed with melting cheese and a picturesque enmolada covered in a sweet mole poblano. Expect a wait come weekend brunch.

Carla Sifuentes / Comal Oculto

Siembra Tortillería Cuisine: Mexican

Chefs Karina Mejía and Israel Montero opened this modern taqueria in Polanco in 2019. Located just a few doors down from their full sit-down restaurant, Siembra Comedor, this sidewalk hotspot shells out a wide variety of tacos built on heirloom corn tortillas and quality proteins. Fish al pastor boasts wonderfully charred spices while the arrachera feels like a play on steak frites thanks to the crispy, shoestring potatoes on top. The kitchen works quickly, and tacos are ample in size.

Siembra Tortillería

Filigrana Cuisine: Mexican 

This colorful, sun-soaked address from Chef Martha Ortiz has looks and substance in spades. At the base of a residential building in Roma, find a concrete jungle with purple-cushioned chairs, soaring floor-to-ceiling windows, and fully grown trees woven throughout. And much like the space itself, the cooking is equally stylish with thoughtful, playful interpretations of familiar favorites. Start with the gordita, a delicate, crispy disc packed with tender, shredded tongue and garnished with fried epazote leaves. Is there a prettier tamal around? This one is presented as a toasted cube made with fried portobellos and set in a warm guajillo chili sauce. Another highlight is the pozole brujo, featuring superbly tender chicken and a soulful, spicy broth.

Emmanuel Campos / Filigrana

Fugaz Cuisine: Mexican

Chef Giuseppe Lacorazza studied in Buenos Aires and spent time in kitchens in Europe and New York City. The cuisine here has a faint Mediterranean accent to its Mexican foundation and is enhanced by vegetable-dominated preparations. The day's catch may be transformed into crudo tossed with white beans and set atop a creamy almond and brown butter puree, and gnudi are served in a light broth with tender slices of white onion and some Parmesan cheese. The Italian sausage sandwich is a meaty option as well.Located in Roma Norte, the low-key vibe of this pleasant cafe belies some very serious and creative cuisine. Simple but attractive, the setting boasts a bright green facade, sandy-hued terrazzo flooring, light wood furnishings and pale unadorned walls. 

Fernando Farfán / Fugaz

Galanga Thai House Cuisine: Thai

There is a distinct tropical vibe at Chef "Ana" Somsri Raksamran's restaurant, set in a courtyard lined by towering bamboo and decorated with woven reed ceiling pendants and dangling vines. The menu offers a range of impressively prepared Thai cuisine with specialties from the country's northeast, central plains and the south. Gaeng kiew wan is a luscious green curry with a bright hue, noticeable fresh chili spice, and a nice herbaceous quality; stocked with tender beef brisket, organic eggplant, sweet baby corn, and chopped green beans, it's a delight best enjoyed with some freshly made roti canai. Save room for the khao niew ma muang - an eye-popping presentation of perfectly ripe mango with a warm colorful block of sticky rice and scoop of coconut ice cream.

Ana Lorenzana / Galanga Thai House

Pargot Cuisine: Mexican

Chef Alexis Ayala's Pargot is simply arranged with four wood tables on a covered section of sidewalk that shares space with his Tacos los Alexis but his kitchen nook evokes Art Deco design with a terrazzo low wall, brass fixtures and frosted globe lighting. The menu is as tightly edited as the space, featuring a short list of impressively prepared items arranged from small to large. His cuisine displays a Mexican foundation enhanced by creative flourishes. Case in point? Very fresh fish, sourced from Baja California, is transformed into the likes of kebbe crudo dressed with grasshopper XO sauce; or a tostada layered with creamy leek pate, chili ash and avocado puree. Heartier plates have featured a blue crab bisque risotto; or lamb terrine.

Pargot

Tacos Los Alexis Cuisine: Mexican

Tacos Los Alexis offers a short list of varied preparations that include volcanoes, costras, as well as delightful tacos. The vegetarian taco is an elegant preparation featuring an excellent yellow masa tortilla topped with huitlacoche wrapped in crisped cheese.Chef Alexis Ayala's taqueria is located next door to his sister spot, Pargot, and the set-up is similar, with a thoughtfully done interior prep area and a handful of tables arranged under a covered sidewalk.

Tacos Los Alexis

Taquería El Jarocho Cuisine: Mexican

El Jarocho has eighty years of history backing it up, and this Roma Norte spot has been run by three generations of the same family. Come for breakfast, lunch or early dinner to this former tortilleria where a server will take your order. They're known for their guisado-style tacos, offering a wide variety of proteins and vegetables stewed in a number of different ways. And, while you don't need any extra reason to visit here other than their guisado tacos (the pork flank with a morita chile sauce really seals the deal with its spicy, smoky flavor), don't skip their campechano taco with chopped steak and topped with crispy chicharron. Fresh tortillas are made in-house.

Taquería El Jarocho

Los Consentidos del Barrio Cuisine: Mexican

The house specialty is tacos al carbon, with thinly sliced meat that is skillfully cooked on the grill, then diced. Proteins are the focus here, but vegetarian tacos aren't forsaken. Sliced poblano, nopales and mushrooms are among the top choices. Another can't-miss menu item? Their arrachera, or skirt steak, with its perfectly pink center.Climb the stairs to this second-story restaurant with a large dining room with wood tables and black chairs. The built-in charcoal grill keeps things toasty in the dining room, so you may want to grab a seat on the spacious patio with tall tables and chairs. 

Los Consentidos del Barrio

Tacos Charly Cuisine: Mexican

Tacos Charly is a popular spot in Tlalpan, the southern part of Mexico City, so arrive early or expect a wait, and bring cash, as credit cards aren't accepted. Come for their suadero, which they confit and then simmer in water for a juicier taco. However, don't skip out on their al pastor tacos; they're prepared at a dedicated station with the cook deftly managing the trompo. Tender and flavorful, the meat is sliced ever-so-thinly and deliciously touched with a bit of rendered fat.

Taco Charly

Tacos Doña Mary La Gritona Cuisine: Mexican

Read the menu and be ready to order at this spot named after Doña Mary, affectionately known as "la gritona" or "the yeller" because she gently scolds people who slow down the line. Family-run, this taqueria has been around for over two decades. Order outside, get your tacos, then cross the street and sit inside with plastic chairs and tables.Your first decision will be flour or corn tortillas, but there is no wrong choice since both are made fresh onsite. Toppings include onion, cilantro and your choice of three salsas that range from mild to spicy—don't miss the salsa molcajeteada—and while offerings vary by the day, don't leave without trying the tacos de barbacoa. 

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Alfonsina Cuisine: Mexican

At several points en route to this hidden restaurant, you will wonder if you’re lost. But hold steady: A half hour’s drive south of Oaxaca city and down several bumpy dirt roads, this humble, reservation-only destination is as close of an invitation into someone’s home as you’re going to get. Chef Jorge León and his mother Doña Elvia run this idyllic, breezy backyard with tables set under a canopy of trees. The tasting menu is by no means formal or lengthy. Rather, expect a leisurely procession of traditional, comforting dishes like tamal with pickled onions and red cabbage or chile relleno with lentils and avocado slices. A duo of moles with rice and a barbacoa taco round out this homestyle meal complemented with excellent tortillas.

Alfonsina

Cobarde Cuisine: Contemporary

With a primetime terrace that overlooks the Zócalo and across to the cathedral, in a space that oozes style, Chef Pako Cortés is cooking like nobody else. Experience in kitchens from Japan to New York has given him the tools to weave in international flavors with conviction. Meals must begin with toasted naan crowned with beef tongue, capers and yuzu aioli. It is as delicate as it is brilliant. Other dishes are not what they sound like: The salad is unexpectedly addicting, warmed in a tandoor and piled high with bacon, peas and parmesan. The chicken dumpling is actually a deboned and stuffed chicken wing glazed in gochujang. It’s a fun time all-around from start to finish.

Francisco García Gómez / Cobarde

La Olla Cuisine: Mexican

For a restaurant with decades of history behind it, La Olla looks rather ordinary and would be easy to pass by on the street without a second thought. Alas, Chef Pilar Cabrera is a name to know. A champion of traditional Oaxacan dishes and an ambassador for the region, she has run this restaurant and her own cooking school, Casa de Los Sabores, for over 20 years. A comal by the front door is your signal to start with the maiz sampler featuring squash blossom quesadillas and crispy plantain tacos smeared in a finely spiced coloradito. No meal is complete without the mole negro, which is wonderful by itself but stunning with the clever addition of plantain and sweet potato purees. The menu also features a generous number of vegetarian dishes.

OMAR_PHS / La Olla

Labo Fermento Cuisine: Asian

A shop in the front sells many of their sauces already bottled, as well as specialty teas and ceramics made by local artisans.You won’t find another restaurant in Oaxaca quite like this one. Chef-owner Joseph Gilbert and his team are obsessed with fermentation and go to great lengths to make their own kimchi, shoyu, miso and more. Asian flavors course through the menu in the form of plucky pork wontons glossed in chili oil, Chinese barbecue pork buns and soothing dashi. One can’t-miss item is the fried chicken that’s marinated in shoyu, garlic and ginger and comes with a clever lemon aioli made with sardine stock. This is the kind of food best for sharing in a space that’s sunny, breezy and high-energy thanks to an open-roof and an edgy playlist. 

Joseph Amadeo Gilbert / Labo Fermento

Las Quince Letras Cuisine: Mexican

Mole is everywhere at Chef Celia Florián’s restaurant, which opened in 1992. You can find it served with plantains, inside large empanadas, and on top of enchiladas. But from amarillo to coloradito to verde, the one that shines brightest is her mole negro. Black as night, smoky, and tantalizingly charred, it needs nothing more except for a tortilla or a bit of rice. This recipe and many others have deep roots: Florián grew up on a farm in La Ciénega and learned to cook from her mother and grandmother. Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender shredded beef buried under a pile of pickled cabbage. Still to this day, Florián enjoys global recognition for her contributions to Oaxacan cuisine.

Fotógrafo: Galo / Las Quince Letras

Tierra del Sol Cuisine: Mexican

Chef Olga Cabrera is a force to know. A stone’s throw away from the famous church in Centro Histórico, Cabrera runs three different businesses within a single building. A bakery stocked with sweets perfumes the room, while her Atoleria pours cups of coffee and hot chocolate. The actual restaurant is further back, past the comals cooking tetelas, memelas, tacos and tlayudas, and up the stairs to the shaded rooftop. While serving dishes from her childhood and classics from today, she celebrates farmers and their products, and puts their stories front and center. Salsa made tableside is a welcome touch, followed by fragrant soups and lovely, hearty moles (Laurel mole is a winner.) Lunchtime brings welcome views of the surrounding mountain ranges.

Ximena Fargas / Tierra del Sol

Quintana Roo

Axiote Cocina de Mexico Cuisine: Mexican

Here in the Riviera Maya, Axiote Cocina de Mexico walks the line between spotlighting local culinary traditions and giving them a modern boost. Inside, the guano leaf-roof lends a palapa style to the dining room. Carefully presented and beautifully served, the generously portioned plates are one hit after another. Start with the tostadas de mais azul, knowing that the spice levels are indeed as described. Guacamole never fails but skip the tortilla chips and go for the chapulines (grasshoppers) instead. Fried and slightly spicy, they're a house signature. Birria de cordero is fork-tender, with elote, nopal, pickled onion and vegetables, and is especially hearty. Laminado de mango, perfectly ripe and accompanied by honey, orange foam and cocoa, is a superb finish. 

Axiote Cocina de Mexico

Cetli Cuisine: Mexican

Cetli is just outside the city and the tourist hustle and bustle, located along the road that leads to the ruins of Cobà. Inside, white walls are enlivened by colorful paintings and antiques, while wood tables and chairs set a rustic tone. Chef Claudia Perez Rivas has fashioned a truly Mayan experience here, where the generous and tasty dishes are as colorful as the art decorating the walls. Meat and fish are the main inspiration, as in dishes like istak, a fish fillet cooked in seawater and doused with a thick, not-too-sweet white almond mole with a touch of parsley, dark chocolate sauce and sesame seeds. Nimbe, a vanilla and chocolate pancake filled with ice cream, is rich and delightful.

Ananda Juarez Madrid / Cetli

Mestixa Cuisine: Fusion

Bustling Tulum is the perfect spot for Chef Hinostroza's second restaurant, Mestixa. This intimate spot beckons with its simple but welcoming ambience. Asian accents, including a snake mural and traditional lighting, hint at what's to come on this highly original Asian-Mexican fusion menu. Order the bao, deliciously stuffed with pickled pear, hoja santa, pickled cucumber and cashew macha sauce. Few dishes define this cuisine as well as the birria ramen, made with egg noodles, beef shank, cascabel chili, and tamarind. It's an excellent mix of textures, colors and flavors, and generously sized. Finally, a waffle taco is tucked with yuzu parfait, dried plum and caramelized white chocolate for a sweet sendoff.

Pepe Molina / Mestixa

Punta Corcho Cuisine: Seafood

You’ll have an excellent vantage to see the nearby shore from this second-floor perch, whose thatched roof and open-air plan allow the welcome ocean breeze to circulate. Better still, you can enjoy the view alongside a bountiful menu of memorable seafood offerings and tropically inflected cocktails. Shareable starters include puffy gorditas filled with roasted octopus, salsa verde, and melty quesillo, as well as an assortment of vibrant and inventive ceviches and aguachiles. Mains are likewise not boxed in by tradition, with typical Mexican flavors alongside the likes of Provençal butter and horseradish aïoli. With so many options to choose from, decisions can be a challenge, but the friendly staff will be only too happy to steer you in the right direction.

Michelin / Punta Corcho

Hero image: Fotógrafo: Galo / Las Quince Letras

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Sheboygan South High students to honor Hmong veterans, culture with community presentation

Hmong student organization leaders hope people who attend will learn about hmong veterans' contributions to us military and more about the culture..

presentation of mango

SHEBOYGAN — The Hmong Student Organization at South High will host its first event to honor Hmong veterans and celebrate Hmong culture and history next week.  

The Hmong Veterans Day Presentation will be held on Hmong-Lao Veterans Day May 14, which Gov. Tony Evers designated in 2021 as a way to honor and recognize the Hmong veterans who contributed to the U.S. military efforts in the Secret War. The CIA recruited Hmong people in neighboring Laos to fight Communist forces during the Vietnam War.  

The presentation will not only honor Hmong veterans but explore other effects of the Secret War, like the impact on Hmong civilians who were displaced and separated from their families as they fled. Some estimates put the number of Hmong people who came to the U.S. from this conflict at the tens to hundreds of thousands.  

This will be the larger context of a play HSO wrote for the presentation, following two families as they flee to the U.S. and adjust to living in a new place.  

Though the play is fictional, HSO co-president and South senior Kelsie Vang said this is a story experienced by many Hmong families.  

Vang said Hmong families may wonder “what could’ve been" if they stayed with their families in Laos. “But they were separated and moved to America. It's such a true story," she said.

Autumn Lee, HSO co-president and South senior, said the play could give the older Hmong generation more visibility, too, by sharing a story that could resemble their own.  

Amanda Xiong, HSO public relations chairperson and South senior, said she wants students at South High to understand what Hmong people experienced during the Secret War.  

“That's not hugely covered in the social studies class,” Xiong said. “From this, I just want them to learn about Hmong culture and how Hmong people came to America, because even though there's a huge Hmong student (population) here, a lot of people still don't really know how they came to the United States and what they contributed to the war.” 

Sheboygan County has the fourth largest population of Hmong people in the state. Hmong people also account for more than 70% of the Asian American population in Sheboygan.  

“I really hope that the South High community and the community as a whole learns about Hmong culture because it is a fascinating culture,” HSO adviser and South special education teacher Randall McAdoo said. “I hope that we are able to continue this tradition.” 

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The presentation will feature a Hmong veteran guest speaker, play about the Secret War and more.

Images of Hmong people will be displayed as attendees arrive to the event, some depicting stages of them fleeing to the U.S.

The hour-long presentation will open with an introduction from McAdoo. The presentation guest speaker, Hmong Veteran Shua Yang, who was a First Sargeant in the U.S. Army’s military intelligence division, will follow.

After that, there will be an interactive Hmong language learning portion, a play called “Meet Me Under the Mango Tree” and a dance from the HSO Dance Team.  

Contact HSO adviser to reserve a seat for the Hmong Veteran Presentation.

The Hmong Veterans Day Presentation will be at in the auditorium at South High School, 1240 Washington Ave., from 10:45 a.m. to 11:45 a.m. It is open to the public and the South High community. A limited number of seats are available. Contact Randall McAdoo at [email protected] to reserve a seat.

Have a story tip? Contact Alex Garner at 224-374-2332 or [email protected] . Follow her on X (formerly Twitter) at @alexx_garner .

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  1. Mango

    mango, ( Mangifera indica ), member of the cashew family ( Anacardiaceae) and one of the most important and widely cultivated fruits of the tropical world. The mango tree is considered indigenous to southern Asia, especially Myanmar and Assam state of India, and numerous cultivars have been developed. Mangoes are a rich source of vitamins A, C ...

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    The mango is a symbol of love in India. Legend says that Buddha meditated under the cool shade of a mango tree. Mangos are related to cashews and pistachios. A ripe mango is known to be 14% sugar by weight and 0.5% acid by weight, with a sugar acid ratio of 28. Spanish explorers brought mangos to South America and Mexico in the 1600's.

  3. Mango

    Mango fruits - single and halved. A mango is an edible stone fruit produced by the tropical tree Mangifera indica.It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. M. indica has been cultivated in South and Southeast Asia since ancient times resulting in two types of modern mango cultivars: the "Indian type" and the "Southeast Asian type".

  4. Mango: An Overview

    3. SOIL, CLIMATE AND SYSTEM OF PLANTING The mango can grow well in all types of soil from alluvial to lateritic, except black cotton soils, although flat alluvial soils with pH 5.5-7 and a soil depth of at least 1 m are preferred. It does well within a temperature ranging from 24-27°C. The limiting factors for its profitable cultivation are low temperatures (freezing) and commonly occurring ...

  5. PDF MANGOS

    percentage of the world's mango crop each year—13 percent . Fig 1 - Top Mango Producing States in the US . and 10 percent, respectively. Asia, where the mango is . native, is the largest mango-producing region, producing 77 percent of global supply annually. Within the U.S., a limited number of mangos are grown in Florida, Hawaii, California,

  6. Mango cultivation practices

    1. Soil: Grow well on wide varieties of soils like alluvial, sandy loam, etc. Ideal soil: Loamy, Alluvial. Well drained, aerated and deep soils rich in organic matter pH range of 5.5 to 7.5 are ideal for mango cultivation. Extremely sandy, shallow, rocky, water logged, heavy textured and alkaline or calcareous soils are not suitable. 2.

  7. PDF Fresh Mango in Global Cuisines

    Fresh Mango in Global Cuisines. • Mangos are popular in street food and on restaurant menus throughout Thailand, Philippines, Vietnam, Mexico, Brazil, India, Caribbean Islands - everywhere mango trees thrive. "I've never seen so many cultures so passionate about a fruit. For millions of people throughout the world, the mango is a ...

  8. PDF Mango Cultivation

    quantity being shipped to European market. Although, India is the largest mango producing country, accounting about 60% of world production, the export of fresh fruit is limited to Alphonso and Dashehari varieties. India's share in the world mango market is about 15 percent. Mango accounts for 40 percent of the total fruit exports from the country.

  9. Mango

    Mango General Information Origin Plantation & Benefits. 2. General Information • Mango trees grow up to 35- 40 m (115-131 ft) tall, with a crown radius of 10 m (33 ft). The trees are long-lived, as some specimens still fruit after 300 years. • The flowers are produced in terminal panicles 10-40 cm (3.9-15.7 in) long; each flower is ...

  10. Indian National Mango Day

    There's even more: July 22 is Mango Day! Use this new template to create a presentation in which you commemorate the benefits of this fruit! Share some recipes to try on this day, give some fun facts about this fruit or indicate its nutritional value. Thanks to the beautiful illustrations created with watercolor, your slideshow is going to be ...

  11. 128 Best Mango Fruit-Themed Templates

    Below you'll see thumbnail sized previews of the title slides of a few of our 128 best mango fruit templates for PowerPoint and Google Slides. The text you'll see in in those slides is just example text. The mango fruit-related image or video you'll see in the background of each title slide is designed to help you set the stage for your ...

  12. 229 Best Mango-Themed Templates

    Below you'll see thumbnail sized previews of the title slides of a few of our 229 best mango templates for PowerPoint and Google Slides. The text you'll see in in those slides is just example text. The mango-related image or video you'll see in the background of each title slide is designed to help you set the stage for your mango-related ...

  13. Mango Presentation by Jennifer Bahena on Prezi

    Position the mango so one of the pointed ends is facing towards you and the other away from you. Things you will need. Put ice and mango nectar and blend until it's smooth, pour into cup and add chamoy sauce, cut up mango squares and then add to cup, add tajin on mango (opitional), roll pulparindo candy into a stick form and stick into cup.

  14. Title

    5.0. Mango PM is very easy to use for me with zero design knowledge. Just pick a template, drop my content, and export. It turned my ordinary PPT into an engaging presentation so fast that I had more time to focus on my content and practice more. I especially enjoy the zoom reveal feature of Mango PM. Zoom in to reveal my point, smoothly ...

  15. PPT

    Flowers • Alexander, 1986. The Mango in Australia, CSIRO. Only a few fruit set per panicle Drupes. Fruits • The fruit is a, fleshy drupe. • It varies considerably in size, shape, colour, presence of fibre, flavour, taste and several other characters. 1 • Mangos are rich in vitamins A, B and C and potassium.

  16. TOP 10: Presentations of Mango Sticky Rice

    First, place a small mound of the coconut sticky rice into a small bowl. Then peel the mango and slice the halves away from the central seed. Cut into large diagonal slices, just as in the Traditional presentation. Then arrange several slices at the edge of the sticky rice, and top with your toppings. 10.

  17. Mango Presentation Maker

    Tired of boring, static presentations and want to craft your own animated presentations that are visually stunning? Mango Presentation Maker (Mango PM) is th...

  18. Interactive Presentation Templates

    Mango Presentation Maker, commonly known as Mango PM, is a user-friendly and powerful presentation maker. Breaking free from the confines of traditional slide-based slides, Mango PM present your content smoothly with captivating 3D transitions (zooming, panning and rotating). Transform your presentations into cinematic journeys to resonate with ...

  19. Let's Get Started with Mango Animate PM

    Welcome to Mango Presentation Maker (Mango PM)! Mango PM is an amazing presentation maker that you can use to create animated presentations, promotional videos, interactive micro-lessons, and much more. This tutorial will take you through the interface and some basic features of Mango PM, and use it to quickly create a dynamic presentation in 4 … Let's Get Started with Mango Animate PM ...

  20. Crop Mango fruit Presentation (1).pptx

    MANGO-Irrigation During the period of the first four to five years of the early grown stages is necessary mainly to encourage the rapid and vigours growth of the tree and strong system of mango. During 1 year, irrigation should be given after every 10-15 days in winter and 5-8 days in summer For the next two years it should be given after 12-15 ...

  21. 10+ mango PPT Templates

    mango PPT Templates FREE for commercial and personal use! Download over 6,300+ complete free templates in high resolution. Unique slides with a clean and professional look.

  22. How to Create Animated Presentations?

    Download and Use Mango Presentation Maker (Mango PM) now: https://mangoanimate.com/downloadCreating animated presentations that grab your audience's attentio...

  23. 2024 Mexico MICHELIN Bib Gourmands

    MICHELIN Guide Ceremony Editor's Pick Mexico Bib Gourmand. While the first ever MICHELIN Guide Mexico selection saw 2 Two Stars, 16 One Stars, and 6 Green Stars, it also saw the addition of 42 new Bib Gourmands. A Bib Gourmand, for those that need a refresher, are restaurants that offer the best value for money —and these spots are exactly that.

  24. Mango

    Mango. Nov 8, 2011 • Download as PPTX, PDF •. 15 likes • 20,333 views. B. Babitarup. Business Technology. Slideshow view. Download now. Mango - Download as a PDF or view online for free.

  25. Sheboygan South Hmong Student Organization to host Hmong veteran event

    The presentation guest speaker, Hmong Veteran Shua Yang, who was a First Sargeant in the U.S. Army's military intelligence division, will follow. ... a play called "Meet Me Under the Mango ...