Hundreds and hundreds of pounds of flavor, Dominicanness and Caribbean flavor. The Flavor Fusion Fest, which will be held on October 1 in New York City, became the ideal event for Upper Manhattan and the world to witness a feat like no other: making the world’s largest mango.
The Dominican Republic celebrated on Friday the triumph of chefs María Marte, Carolina Arias, Amílcar and Pamela Gonell and a hundred volunteers who achieved the Guinness record by cooking a mangú of no less than 1,200 pounds.
And to achieve such an odyssey, Dominican chefs imported some 4,500 bananas to the Big Apple from the town of Tamayo, located in the province of Bahoruco, Dominican Republic. The place is known as the Capital of the Banana, since it is the main producer of the raw material of the mangú.
The challenge began on Thursday, September 30, with more than 100 volunteers who participated in different tasks, from peeling bananas and cutting 260 pounds of onions to preparing the mangú.
Chefs and volunteers had to adhere to the rules to achieve Guinness, which implied ensuring that 80% of the 1,200 pounds of mangú were bananas and the remaining 20% complementary products, in addition to maintaining the hygiene and sanity of the food at moment to handle and preserve the products, and donate at least 50% of the prepared food.
The event was held at The Hudson restaurant located at 348 Dyckman Street.
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