| Summary: | 碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 102 === The study is to discuss the different varieties of mangoes in Taiwan.（There are Carabao, Yu Wen, Jin Hwang, Hong Zhu, and Irwin.）This includes a sensory evaluation to compare the different characteristics and features of each mangoes. A consumer survey was also carried out regarding mango related products, such as the development the low-fat mango ice cream and a new creative cuisine of mango flavored Guanmiao noodle. The results of the sensory evaluation are as follows: the Longan aroma of Carabao mango（3.70）and the Durian aroma of Tsar-Swain mango（3.00）have the most obvious aroma; Hong Zhu mango has the most obvious sour taste（4.20）; Irwin mango（4.30）and Carabao mango（4.30）have the most obvious sweet taste; the firm texture of Jin Hwang mango（3.60）and the smooth texture of Irwin mango（4.00）have the most obvious texture; the Longan flavor of Carabao mango（4.60）and the Citrus flavor of Jin Hwang mango（3.40）have the most obvious flavor. Based on the results of the evaluation, the development of the low fat mango ice cream will consist of both American style ice cream´s texture and gelato´s fresh and cool from the Irwin and Carabao mango. The development of the creative cuisine will combine the use of different mangoes varieties and Tainan’s special local food ingredients to develop the mango flavored Guanmiao noodle.（Include the mango salad, mango salsa appetizer, sautéed milk fish wih Guanmiao noodle, mango mousse, mango beverage, mango chocolate snack） Organizing those cooking methods to be a recipe and hope it could become the reference sample on food and beverage industry and the general public.
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