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Frozen Yogurt Chains Show No Signs of Melting

YumSugar — Wed, 13 May 2009 09:00:44 -0700

With Summer heating up, Nation's Restaurant News reports that many of frozen yogurt's top chains are gearing up for some rather chilly competition. This month, Pinkberry announced it has received an additional $9 million from investors, and plans to open 35 stores in the Middle East as well as expand domestically. Meanwhile, top competitor Red Mango has grand plans of its own - to launch 550 locations over the next five years, and at least 40 new domestic stores this year in states such as Texas.

Last week, New York-based frozen dessert chain Tasti-D-Lite signed a deal to open 35 new stores in New York, New Jersey, and Connecticut over the next ten years. That's in addition to more than a dozen outposts in Nashville, TN, plus 40 more in southern Texas. Yet another competitor, Yogurt-land, plans to more than double in size before the end of the year.

While I did predict that custom blended fro-yo would be the next big trend, I think the industry may have gone a bit overboard. At a time when Starbucks has been forced to lower prices on coffee, do yogurt chains truly believe they can exponentially grow their empires on $5 cups of yogurt? Are you in agreement, or are you simply excited by the prospect of having more frozen yogurt options?

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Custom Blends: Frozen Yogurt's Newest Trend?

YumSugar — Mon, 30 Mar 2009 14:00:04 -0700

If the new pomegranate flavors from Pinkberry and Red Mango don't do it for you, consider this: what if you had an endless number of flavors to choose from?

High-tech blending processes may be the next big wave in the frozen-yogurt trend. That's what I discovered when I visited the San Francisco outpost of Yogen Früz, a fro-yo chain with a high-tech yogurt concept. First, I chose from single-serving packages of a base yogurt in various flavors (low-fat vanilla, nonfat vanilla, or low-fat chocolate) with probiotic cultures.

Then I chose two toppings out of a large selection that included frozen fruits (strawberries, cherries, mangoes, lychees, blueberries, etc.) and dry toppings (Cap'n Crunch, almonds, coconut flakes, granola, and the like). Together they went into a proprietary machine. Twenty seconds later, I was enjoying my lychee mango vanilla creation, which was whipped, creamy, and studded with icy chunks of mango and lychee.

Yogen Früz may have pioneered the idea, but - with specially designed yogurt-blending machines available on the web, other boutique yogurt bars have caught on. Have you tried this type of yogurt? Now that the fancy frozen yogurt trend is waning, do you think custom blended fro-yo could be the next big thing?

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For Red Mango and Pinkberry, It's Pomegranate War

YumSugar — Tue, 11 Nov 2008 11:15:01 -0800

Last Thursday, frozen yogurt chain Red Mango announced that it would be partnering with pomegranate juice pioneer, POM Wonderful, to debut its first new flavor, Pomegranate by POM Wonderful.

But someone else had the same idea: Red Mango's biggest rival, cult favorite Pinkberry. New York magazine's food blog first reported that the rival chain's pomegranate flavor is slated to hit stores Nov. 21, one week after Red Mango's, and a Pinkberry rep confirmed with us the release of the new flavor.

This pomegranate battle isn't the first time that Pinkberry and Red Mango have gone head to head, and it certainly won't be the last. While the two chains may not be thrilled with the news, I'll be excited to conduct a taste-off. Will you do the same?

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Pinkberry and Red Mango Go Head to Head in Ad Wars

YumSugar — Wed, 08 Oct 2008 16:15:13 -0700

Green tea frozen yogurt may be cool, but the war between frozen yogurt chains Red Mango and Pinkberry is heating up. Only weeks after Pinkberry hired branding firm Bulldog Drummond, archrival Red Mango has cut a seven-figure deal with the Richards Group ad agency.In the past two years, a new kind of frozen yogurt has exploded in major American cities by way of Asia. The tart, icy treat with fruit, mochi, and cereal-flake toppings quickly gained a cult following. As a result, copycat chains have sprung up across regions like Southern California and Florida, bearing similar brand names like Blue Mango, Diet Berry, and Peachberry.

Red Mango wants to respond by giving its gluten-free, certified kosher, high active-culture count yogurt an extra edge. "There are so many copycats out there. We wanted to educate customers on why Red Mango is different," the company's USA president, Dan Kim, said. He wants Red Mango to be the Starbucks of the frozen yogurt world.

Have you tried the "new" style of tart frozen yogurt? What do you think of it? Do you have a preference in brands? With aggressive branding and advertisements, which company do you think will come out ahead?

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Yummy Link: Goodbye pinkberry, Hello Red Mango

YumSugar — Thu, 31 May 2007 06:28:38 -0700

Love pinkberry yogurt? How about Red Mango yogurt. They started the yogurt revival and are opening their first store in the US this summer. - Will Work For Food

Yummy Link: Mango Chicken with Red Peppers

YumSugar — Wed, 19 Mar 2008 06:18:19 -0700

The colors in this Mango Chicken with Red Peppers really makes me want to hustle into the kitchen to whip it up. The recipe makes me want to get there twice as fast. - Hooked on Heat

Fast & Easy Dinner: Tuna Tacos With Onions

partysugar — Wed, 11 Jun 2008 06:44:00 -0700

Although I love fried fish tacos, when the weather is super-hot, I prefer grilled fish tacos. This recipe for tuna tacos is the perfect dinner on a warm Summer day. The red onions are caramelized and seasoned with chipotle powder, oregano, and red wine vinegar. The tuna is pounded thin before being grilled. A fresh, crunchy salsa combines mangoes, jalapeños, and cucumber. If this recipe sounds interesting to you, get it now after you read more.

Tuna Tacos with Onions
From Food and Wine magazine

Ingredients

3 tablespoons olive oil
2 medium red onions, thinly sliced
Salt
1 teaspoon chipotle powder or hot paprika
1 teaspoon dried oregano
1 tablespoon red wine vinegar
1 ripe mango-peeled, pitted and cut into 1/4-inch dice
1 medium cucumber-peeled, seeded and cut into 1/4-inch dice
1 serrano or jalapeño chile, seeded and very finely chopped
2 tablespoons fresh lime juice
1 tablespoon chopped cilantro
One 1-pound tuna steak (1 inch thick)
Eight 6-inch corn tortillas

Directions

Light a grill or preheat a grill pan.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onions, season with salt and cook over moderately high heat until softened and browned, about 8 minutes.
Add the chipotle powder and cook for 30 seconds. Add the oregano and the vinegar and cook for 1 minute. Transfer to a plate.
Meanwhile, in a bowl, combine the mango, cucumber, serrano, lime juice and cilantro and season the salsa with salt.
Oil the grill. Rub the tuna with the remaining 1 tablespoon of olive oil and season with salt.
Grill over high heat until lightly charred and pink within, about 3 minutes per side. Transfer to a plate. Grill the tortillas until hot and soft, about 10 seconds.
Stack the tortillas and wrap them in foil to keep warm. Thinly slice the tuna and transfer to a platter. Serve with the onions, salsa and tortillas. Let everyone make their own tacos.

Serves 4.

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Not Your Regular Nachos: Spicy Shrimp Nachos

partysugar — Thu, 22 May 2008 10:15:15 -0700

If you're looking for a lighter variation on the classic nacho recipe, I highly recommend these spicy shrimp nachos. They may not be super Fit friendly, but they are less heavy than the meat-laden, overly cheesy nachos I normally make.
The shrimp is tossed with a sweet-hot blend of sugar and spices before being grilled. A fresh, colorful salsa that combines mango, jalapeño, and red pepper tops the shrimp and chips. A generous sprinkling of pepper jack cheese finishes off this scrumptious dish. To take a look at the recipe, read more.

Spicy Shrimp Nachos
From Better Homes and Garden magazine

Ingredients

1 cup mango, seeded, peeled, and chopped
1 medium red sweet pepper, chopped
2 Tbsp. finely chopped red onion
1 fresh jalapeño chile pepper, seeded and finely chopped*
2 Tbsp. packed brown sugar
2 Tbsp. Jamaican jerk seasoning
1 lb. peeled, deveined uncooked shrimp
Nonstick cooking spray
8 cups tortilla chips (8 oz.)
4 oz. Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese, shredded

Directions

Preheat broiler.
For salsa, in a bowl stir together mango, sweet pepper, onion, and chile pepper; set aside.

In a large bowl stir together brown sugar and jerk seasoning. Add shrimp and toss to coat.

Coat a grill pan or large skillet with cooking spray. Heat over medium-high heat. Add half the shrimp at a time to the pan. Cook for 1 to 2 minutes each side or until shrimp are opaque. Remove and set aside. If desired, coarsely chop shrimp.

Spread tortilla chips on a broiler-safe platter or baking sheet. Top with shrimp and salsa. Sprinkle with cheese.
Broil 4 inches from heat for 1 to 2 minutes or until heated through and cheese is melted.

Makes 8 servings.

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Fast & Easy Dinner: Chicken and Mango Salad

partysugar — Fri, 05 Sep 2008 10:30:48 -0700

Who says chicken salad has to be boring? This recipe re-creates the picnic classic as a vibrant and intensely flavored dish. The mayonnaise-based dressing is replaced with a quick vinaigrette made with mint, cilantro, and curry powder.

Chunks of avocado add creaminess, and red onion slices provides a biting crunch, resulting in a salad that is perfectly balanced in texture and taste. For the fit-friendly recipe, read more.

Chicken and Mango Salad
From Body and Soul magazine

Ingredients

1/4 cup olive oil plus more for grill grates, for the chicken
1/4 cup white-wine vinegar, for chicken
1 tablespoon Dijon mustard, for chicken
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 mango, peeled, pitted, and coarsely chopped, for dressing
1/4 cup cilantro leaves, for dressing
1/4 cup mint leaves, for dressing
1 tablespoon curry powder, preferably, for dressing
1 tablespoon white-wine vinegar, for for dressing
1/4 cup olive oil, for dressing
Coarse salt and black pepper, for dressing
1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad
1 large bunch watercress, tough stems removed (3 cups) , for salad
1/4 cup thinly sliced red onion, for salad

Directions

For the chicken: in a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for 30 to 45 minutes.
Meanwhile make the dressing: in a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
To serve: slice chicken crosswise. Arrange on a platter or four serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

Serves 4.

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Let's Dish: What's Your Before-Bedtime Snack?

YumSugar — Mon, 07 Sep 2009 09:30:42 -0700

Last month, I shared a dark secret with you: I'm reluctant to climb in between the sheets without snuggling up to a glass of red wine and a hunk of chocolate first. Before I was of drinking age, my favorite way to wind down before bed was with a cup of Blue Bell ice cream or a bowl of chilled, sliced fruit, like watermelon, mango, or papaya.

What do you feel inclined to eat right before you hit the sack?