Originally grown in Southeast Asia, mango is a versatile fruit that is now also cultivated in tropical areas such as South America, Mexico and the Caribbean. Mangoes can be eaten on their own, or they can be used to make fruit salads (including rujak), salsa sauce, smoothies, and various other dishes. Mangoes are rich in fiber, potassium, beta-carotene, and vitamins A and C. The enzymes in mangoes can also help improve your digestion. Mangoes are available in green, red or yellow. Although some people like to eat raw mangoes which are sour in taste, mangoes can be sweet and delicious once they are ripe. If you have raw mangoes and want them to ripen, check out these tips for ripening mangoes.
Step
Part 1 of 4: Ripe mango
Step 1. Ripe the mango in a paper bag or newspaper
Leave the bag of mangoes on the counter overnight and check for ripeness in the morning. Mangoes wrapped in paper bags will release ethylene gas which is an odorless gas that speeds up the ripening process. Take it out and use it when it smells good and is soft when pressed by hand. That's a sign that the mango is ripe, usually after about a day (or less).
- When wrapping mangoes in a paper bag or newspaper, make sure not to seal the bag completely. Ventilate to allow some air and gas to escape. Otherwise mold may start to appear.
- Add a ripe apple or banana to a paper bag to further accelerate ripening. Adding more ethylene gas-producing fruit will increase the amount of ethylene in the bag which will result in all ripe mangoes containing more water more quickly.
Step 2. Immerse the mango in a bowl or container of rice or corn kernels
This ancient technique originated in India, where housewives hid raw mangoes in bags of rice to speed up ripening. In Mexico it's the same, only using corn kernels instead of rice. Although the ingredients are different, the mechanism and results are the same. Instead of waiting three days for mangoes to ripen naturally, mangoes can ripen in a day or two, maybe even less if they ripen using this technique.
- The background behind this method of ripening is also similar to that of a paper bag: Rice or corn kernels will help trap ethylene gas around the mango so that the ripening process is faster.
- This method is very effective for ripening mangoes. So effective, you can even risk overripe the mango. Therefore, check the mango every 6 or 12 hours. As long as you don't forget the mango in the rice bowl, the ripe mango will be readily available to you.
Step 3. Place the unripe mango on the kitchen counter at room temperature
You just need time and patience to use this method. Like other fruits, mangoes may take a few days to ripen, but this is the most natural way to produce a ripe, soft, juicy, and ready-to-eat mango. Use mangoes when they are soft to the touch and have a strong aroma.
Part 2 of 4: Determining the Ripe of the Mango
Step 1. Smell the mango to determine the most reliable estimate
Kiss the mango at the intersection of the stem. If you smell a strong mango aroma, it means the mango is ripe. If you're still trying to find the aroma, chances are the mango isn't ripe enough.
Step 2. Gently press the mango after you smell it
Gently press the mango. If it feels soft and dented by pressure, the mango is ripe. Ripe mangoes taste similar in texture to ripe peaches or ripe avocados. If the mango's texture is firm and unaffected by pressure, it's still unripe.
Step 3. Don't rely on color to judge the ripeness of a mango
While most ripe mangoes will also show more bright reds or yellows than soft greens, ripe mangoes are not always red and yellow. So forget the appearance of the mango when determining ripeness. Instead, use scent and mildness as a guide.
Step 4. Don't be afraid of the few spots that appear on the surface of the mango peel
Some people are afraid that the mango has some black spots. This stain usually indicates the beginning of the mango's peak ripeness. Even though mangoes are notoriously prone to rot, black spots don't mean they're starting to rot. Instead, it could mean that mangoes contain more sugar.
- If the black spot or spot is very soft, open the mango in that area and see if there is any transparent flesh. If it is, it is a sign of spoilage and the mango should be thrown away.
- Use your senses if the mango you're doubting has some dark spots: If it's not too soft, has a nice smell, and the skin is firm and rich in color, it's still good.
Part 3 of 4: Storing Mangoes
Step 1. Store the whole mango in the refrigerator when it is ripe
There is no need for any wrappers or containers required to store mangoes in the refrigerator. Storing mangoes in the refrigerator will slow down the ripening speed. Store ripe, whole mangoes in the refrigerator for up to five days, and consume them thereafter.
Never store mangoes in the refrigerator until they are ripe. Like all tropical fruits, mangoes should never be refrigerated if they are not ripe because the flesh can be damaged by cold temperatures and cold temperatures will also stop the ripening process
Step 2. Peel and chop ripe mangoes if desired
Place the chopped or chopped ripe mangoes in an airtight container. Store in the refrigerator for a few days. Store sliced mangoes in this airtight container in the refrigerator for up to 6 months.
Part 4 of 4: Mango Varieties
| Varieties | Appearance | Taste |
|---|---|---|
| Haden | One of the more popular types of mango, the Haden mango has a smooth skin and a red bean shape | Completely cute |
| Van Dyke | Popular throughout Europe, Van Dyke mangoes are smaller in size and have a small nipple at the end of the fruit | Slightly spicy, not as rich as mango in general |
| Kent | Big and heavy, this type of mango can weigh up to 0.5 kg | Very tropical |
| Oralfo | Slightly oval, almost like a cashew nut | Sweet, like butter, and slightly sour; mango "champagne" |
| Tommy Atkins | Thick and light skin; shaped like a Hade mango | Not as sweet as Haden mango, with medium fiber |
Tips
- Mango color is not a reliable indicator of how ripe the mango is. Use the aroma and texture or softness to determine the ripeness of the mango.
- The inside of a mango fruit that is shaped like a football field tends to have a less fibrous texture than a mango with a more flat and slender shape.
