By Anabelle Smith

The sweet scent of mango permeated the air at the Keauhou Beach Resort on August 1, as the lusciously sweet fruit was celebrated at the Big Island’s inaugural Mango Festival.

The day-long event got underway at the Keauhou Farmers’ Market at the Keauhou Shopping Center, where Stuart Johnson, also known as Mango Man, talked about mango cultivation. Also presenting that morning was Chef William Trask, formerly of the Keauhou Beach Resort and now with Hawaiian Culinary Consultants, who cooked up a delectable flambé of mango with chili caramel butter sauce and basil whipped cream.

The festivities moved to the Keauhou Beach Resort’s Royal Garden in the afternoon for the “Kona Mango Experience.” Hundreds of attendees learned how to grow and prepare mango for eating, voted for the best mango-inspired art, enjoyed live entertainment, and shopped for mango-themed gifts.

Highlights included Chef Trask leading Konawaena High School culinary arts students and instructor Chef Patti Kimball in demonstrating fresh fruit-cutting and preparation techniques. Randyl Rupar of Mana Ke‘a Gardens shared some of the medicinal benefits of the mango fruit, and local artisan and woodworker Jan Orbom showed off a number of his hand-carved creations made from mango wood. Also popular that afternoon were the refreshing “Mangoritas” sold at the hotel’s Veranda Lounge.

Topping off the evening was a three-course “Mango Inspired Dinner” prepared by Keauhou Beach Resort’s Executive Sous Chef Cy Yamamoto. On the menu was Thai Style Beef Salad with Mapulehu Mango Vinaigrette; South Kona Mango Scented Grilled Mahi Mahi with Jasmine Rice, Asparagus and Rapoza Mango Relish; and Warm Haden Mango Sweet Bread Pudding with Mango Cream Anglaze.

All of us at the Keauhou Beach Resort applaud the efforts of festival organizers Nancy Ginter-Miller, Kathleen Akaka, and Randyl Ruper, who assembled a dynamic team of volunteers and sponsors, ensuring a very successful inaugural event. Mahalo also to the entire Keauhou Beach Resort team, with special thanks to Director of Catering Sales Craig Duncan, Catering Manager Rudy Fao, Chef Cy Yamamoto, and the whole Banquet Staff.

Keauhou Beach Resort’s Executive Sous Chef Cy Yamamoto topped off the evening with a three-course dinner featuring a Warm Haden Mango Sweet Bread Pudding with Mango Cream Anglaze