Community Highlights: Meet Sierra Young of Mangosay

Today we’d like to introduce you to Sierra Young.

Hi Sierra, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My actual story started in a small, rural town called Lyons; located about 75 minutes from Savannah, Georgia and almost 4 hours from Atlanta.

It’s a place that’s quiet, slow paced and everybody knows everybody.

For me, it was the place where I knew my story wouldn’t end.

Shortly after graduating high school in ’05. I left for South Carolina for Benedict College and kept moving forward. I knew there was more to life than my hometown and I wanted to see it.

I graduated with my BA in Communications in 2010 and worked in newscasting for a year in Columbia before making a drastic switch to Atlanta where I ended up working in management for a popular yogurt franchise at that time in 2011.

The change came out of the middle of nowhere, but I always say it was perfect timing. The timing to feed my need of learning something new, setting and reaching goals and being trusted in a capacity that allowed me to wear many hats to fully operate and run someone else’s business as if it were my own.

I was with the company for a total of 8 years where I was then relocated to Miami to help build that market. I learned a vast of information on a fully operational, profitable business; the eight years gave me hands on knowledge and experience that couldn’t be obtained in a classroom.

The company shuttered in December 2019 and right before permanently closing, I made the decision to leave and move to California January 2020 and see what I could self fulfill here. Just three months into being here, the pandemic hit and three months later, Mangosay was started. Self funded, no business loans, no investors.

I had no idea how this would truly work or how long this would go. I was just taking a chance on myself and figured since I had given so much time and effort into helping someone else run and build their business, that the worst that could happen would be not trying it.

I just applied the same energy, the same dedication, the same willingness and effort into myself paired with a lot of hard work, sweat equity and trusting what I envisioned; and almost 6 years later, I’m still rocking it out.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Personally, one of my most defining struggles has been losing my parents before the age of 7. My mother died from AIDS in ’93 and my father was never present. It’s a real, deep wound that you truly never recover from but you learn how to adjust as you grow older and somewhere along the way you find peaceful moments in a great loss. And, that’s what I have chosen to do in my life is find the peaceful moments, the joyful days and be thankful for what I have in the now.

Although, I’ve always had to move through this world resourcefully, mindfully, not to make too many mistakes or not too mess up too bad because it’s always been just me to count on; I am grateful for the people in my life currently, who show up genuinely, supportive and lovingly.

Professionally, I don’t advise anyone to start a business during a world disaster. It’s high stress, prolonged delays with the important parts like permits and licensing. There were a shortage of disposables like cups, straws, etc. It was a tough time all around trying to open a business, also learning how to structure my own business (when I worked for someone else, the structure was already there). Thankfully, I had the help of Mandela Partners- an Oakland based non profit organization who are community focused and assist BIPOC entrepreneurs with programs to help you obtain all licenses, permits, and resources necessary to operate in Alameda county.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Mangosay is everything mango.

It’s a mobile mango business that offers dairy free mango smoothies, fresh mango juice, mango parfaits and a host of seasonal mango menu items like mango noodles and mango sticky buns.

Mangosay is a fun, healthy way to encourage people to eat more mango. We are dairy free, soy free, no refined or added sugars and no preservatives.

We use fresh cut mangos, fresh squeezed lime juice and fresh berries.

I am most proud of the work I have done with Mangosay when I look back at where I started it.

The way Mangosay connects people together, even if only for a few minutes while they wait in line or during the register interaction, I see senior citizens, young kids, teenagers, my peers, blacks, asians, filipinos, whites and so many others that are all connected briefly in time for their love of mango. I am proud that Mangosay is for any and everyone who loves mango, unless you’re allergic.

You can find Mangosay in farmer’s market across the Bay Area like the iconic Ferry Building Ferry Plaza Farmer’s Market every Saturday, Livermore Farmer’s Market every Thursday, West Oakland Farmer’s Market every 4th and 5th Sunday and we also offer corporate, school and wedding catering services throughout the SF/Bay Area.

Before we let you go, we’ve got to ask if you have any advice for those who are just starting out?
My advice to those starting out, it has to be in you. The motivation, the discipline, the work ethic, the drive for your own success already has to be in you. You have to wake up everyday and give it everything you have.

You have to know that maintaining the integrity of your business, your products, the people you hire, the public trust and the relationships you build with your supporters is the business and the money is just a the added bonus It’s not just about the money, but you have to make it and be profitable.

Running any business is not easy, but running a mobile food business in California can be extremely tough. You have the licenses fees, the permits fees, catering insurance, auto commercial insurance, payroll taxes, state taxes, sales taxes, IRS taxes, food costs, hiring, firing, training, booking events, event fees, unexpected repairs, storage fees, scheduling your employees, ordering produce, picking up the produce, prepping the produce, loading and unloading for the event, loading and unloading at your storage, loading and unloading once you get to your kitchen space; the work is never ending. But you have to find balance to not burn out or overwork yourself. Take time off when needed but don’t be lazy.

I don’t hype up having a food business because it’s hard work, it’s time consuming and it takes a ALL of your time, but I have been in the food industry almost 16 years, only 6 have been on my own, so it’s in me and I genuinely love what I do.

The last thing is you have to know more than just how to cook or serve. Some people know how to cook and serve, but don’t know how to run a business. Some people know how to run a business but don’t know how to cook and serve. If it’s your business, you have to know your business and you have to know how to do both to be both successful and sustainable.

Contact Info:

• Website: https://www.mangosay.com
• Instagram: https://www.instagram.com/mangosaymango
• Facebook: https://www.facebook.com/mangosaymango

Image Credits
Feature image credit- Joachim Krueger