Native to Southeast Asia, mangoes are versatile fruits that now also grow in tropical areas such as South America, Mexico and the Caribbean. You can eat them alone or you can add them to salads, sauces, smoothies and many other dishes. Mangoes are rich in fiber, potassium, beta-carotene and vitamins A and C. The enzymes contained in the fruit aid in digestion. Mango can have different shades and colors: green red or yellow. Some people like unripe mangoes even though it tastes sour, but as it ripens it becomes sweeter. Use the following tips for ripening mangoes.
Steps
Part 1 of 4: Ripening the Mango
Step 1. Rip the mango in a paper bag or newspaper
Leave the paper bag on a kitchen counter overnight and check for ripeness the next morning. Mangoes wrapped in paper release ethylene, an odorless gas that accelerates the ripening process. Remove the mango from the paper when it starts to give off its fruity scent and is slightly soft to the touch. Usually a day or less will suffice.
- When wrapping mangoes in paper from a bag or newspaper, be sure not to seal it completely. It is necessary that some of the air and gas can escape to avoid the formation of mold or the deterioration of the fruit.
- Add an apple or banana to the bag to further speed up the ripening process. Adding other fruits that emit ethylene increases the quantity, allowing you to get an even juicier mango faster.
Step 2. Submerge the mango in a bowl filled with uncooked rice or corn kernels
These two ancient tricks are of Indian origin, where hardworking mothers hide unripe mangoes in rice sacks to speed up the ripening process. In Mexico, the method used is more or less the same, with the exception of using corn kernels instead of rice. The ingredients are different, but the process and the result are identical. Instead of having to wait three days for your fruits to ripen naturally, you can eat them fully ripe after a day or two, and sometimes even less.
- The reasons behind these methods are the same as seen for the paper bag. The rice and corn help trap ethylene around the mango, resulting in a faster ripening process.
- This method is so effective that sometimes there is a risk of over-ripening the fruit. Check them every 6 to 12 hours. As long as you don't forget your fruit in the rice bowl, you can have delicious, well-ripe fruit to taste.
Step 3. Place the unripe mango on the kitchen counter at room temperature
For this method you will only need time and patience. Mangoes, like other fruits, can take many days to ripen, but this is the most natural way to enjoy their great, juicy ripe flesh. Use mango when it becomes soft to the touch and gives off a strong fruity scent.
Part 2 of 4: Determine the Degree of Ripening
Step 1. Smell the mango for the most reliable result possible
Smell the part where the stalk was. If you have an intense, fruity and almost musky smell, it means that it is ripe. If you struggle to perceive any scent, your mango is probably not ready to eat yet.
Step 2. After eating it, lightly squeeze the mango between your fingers, very gently
If it is soft and a bit soft, it means it is ripe. The texture of a ripe mango is similar to that of a ripe peach or avocado. If the mango is firm and not at all yielding, it is still unripe.
Step 3. Don't rely on color to judge a mango's ripeness
Although most ripe fruits are also deep red and yellow rather than green, ripe mangoes don't always take on shades of red and yellow. So forget to use your eyesight to determine the degree of ripeness. Instead, rely on touch and smell as a guide.
Step 4. Don't be frightened by some black spot on the mango peel
Some people are intimidated by those fruits that have a few black spots on the surface. Such spots usually indicate the beginning of the end for mangoes. But while mangoes are notoriously susceptible to rapid spoilage, black patches don't necessarily indicate the fruit isn't good. In fact, sometimes they may suggest that the mango has a higher sugar content.
- If the black spots are very soft, open the fruit and notice any translucent pulp. That is a sign of decay, and in this case the fruit will be thrown away.
- If the mango in question has only a few black spots, trust your senses. If it's not too soft to the touch, smells good and the rest of the skin is tight and rich in color, give it a chance.
Part 3 of 4: Storing the Mango
Step 1. Place the whole mango in the refrigerator after letting it ripen
It will not need to be wrapped or closed in a container. Keeping it in the refrigerator will slow down the ongoing ripening process. You can store a whole ripe mango in the refrigerator for up to five days.
Never store an unripe mango in the refrigerator. Like all tropical fruits, mangoes should not be stored in the refrigerator when they are not yet ripe. Fruits can in fact be damaged by cold temperatures, and the refrigerator will stop the ripening process
Step 2. If desired, peel and cut the ripe mango
Transfer it to an airtight container. Keep the container in the refrigerator for a few days. Alternatively, you can store ripe mango, cut and stored in an airtight container inside the freezer for up to 6 months.
Part 4 of 4: Mango varieties
| Variety | Appearance | Taste |
|---|---|---|
| Haden | One of the most popular varieties of mango, with a smooth skin and a bean shape | Sweet and intense taste |
| Van Dyke | A popular variety in Europe, the Van Dyke is smaller in size and has a small bump at the tip | Slightly spicy, it does not have as intense a flavor as that of other varieties |
| Kent | Big and heavy, this mango cultivar can weigh as much as half a kilo | Very tropical flavor |
| Ataulf | Slightly elongated, with a shape similar to that of a cashew | Sweet, buttery, slightly acidic; the "champagne" of mangoes |
| Tommy Atkins | Bright and thick skin, bean-shaped like Haden | Not as sweet as Haden, with an average amount of fiber |
Advice
- The color of mangoes is not a valid indicator of fruit ripeness. Use your sense of smell and touch to be on the safe side.
- The inside of fruit that is shaped like a football tends to have a less fibrous texture than mangoes with a thinner, flatter shape.
