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Originating in Southeast Asia, mango is an adaptable fruit and is today grown in tropical regions, such as South America, Mexico and the Caribbean. You can eat mangoes on their own, or they can be eaten in salsa, salads, smoothies or more. Mangoes are rich in fiber, potassium, beta-carotene, vitamins A and C. Enzymes in mangoes act as catalysts to aid digestion. Mangoes turn from green to red or yellow when ripe. Green mango can still be eaten even though it has a sour taste, when ripe mango will be sweeter. Here are tips for ripening mangoes.
Steps
Pickled Mangoes
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Ripe mangoes in a paper bag or newspaper. Leave the bag of mangoes on the kitchen counter overnight and check for doneness in the morning. Mangoes wrapped in paper bags release ethylene, an odorless gas that speeds up the ripening process. [1] X Research Sources . Remove the wrapper, the mango should be edible when fragrant and soft to the touch, usually after a day (or faster).
- When wrapping mangoes in a paper bag or newspaper, be sure not to completely seal it. Gases and air must be vented or mold or mildew will form.
- Adding an apple or banana to the bag can also speed up ripening. Adding more ethylene from these fruits will increase the ethylene in the bag, the quicker the mango will ripen.
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Place the mango in a bowl filled with rice or corn kernels. This tip comes from elderly housewives in India, where hardworking mothers incubate raw mangoes in bags of rice to promote ripening. In Mexico, the trick is similar, instead of rice, Mexicans use corn kernels. The ingredients may vary, but the process and result are the same: instead of waiting up to three days for your mangoes to ripen naturally , they can ripen within a day or two, possibly even faster.
- The reasoning behind the mango ripening here is the same as the paper bag method: The rice or corn kernels will trap ethylene gas around the mango, resulting in a much faster ripening process.
- In fact, this method is so effective, that sometimes your mangoes are overripe or waterlogged. To be sure, check every 6 or 12 hours. As long as you don’t forget the mango in the bowl of rice, you will have a delicious ripe mango as you want.
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Place unripe mangoes on the kitchen counter at room temperature. You just need time and patience when using this method. Mangoes, like other fruits, can take a few days to ripen, but this is the most natural way to have a stretchy, succulent, and edible mango. Using mango when squeezing feels soft and fragrant.
Determination of Maturity
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Scent is the most noticeable result. Smell from the left stalk. If the mango has a strong, sweet, musky aroma, the mango is ripe. It’s very difficult to get such aroma when your mango is not yet ripe.
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Squeeze gently after you have smelled. Press the mango gently. If it’s soft and pliable, it’s a ripe mango. A ripe mango feels like a ripe peach or a ripe pear. If the mango feels hard, not pliable, it is not ripe yet.
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Don’t rely on color to judge the ripeness of a mango. Although most ripe mangoes will have a characteristic deep red and dark yellow color rather than light green, ripe mangoes are not always red and yellow. [2] X Research Sources . So forget about the appearance of a mango to determine the ripeness. Instead, use smell and softness as telltale signs.
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Don’t be afraid if there are some black dots on the surface of the mango skin. Some people fear that those mangoes have some stains, dark spots. Those dark spots are usually a sign that the mango is ripe. While mangoes are known to be very perishable, those dark spots don’t necessarily mean that the mango isn’t tasty. In fact, it says that the mango contains a lot of sugar. [3] X Research Sources
- If the dark spots are very soft, cut the mango and look for dark spots in the color. That is a sign that the mango is spoiled, and it is better to throw them away.
- Use your senses when a mango has a few dark spots: If it’s not too much, has a pleasant aroma, and the skin is well stretched and still bright in color, the mango is still good.
Mango Preservation
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Store mangoes in the refrigerator when they are ripe. No packaging or canning is required when keeping mangoes in the refrigerator. Keeping mangoes in the refrigerator will slow down the further ripening of mangoes. Keep all ripe mangoes in the refrigerator for 5 days.
- Never store mangoes in the refrigerator unripe. Like tropical fruits, mangoes should not be refrigerated before they are ripe, as they can be spoiled by cold temperatures and cold temperatures will halt ripening.
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Peel and cut ripe mangoes if desired. Place the chopped ripe mango in an airtight container. Keep the box in the refrigerator for a few days. Cut ripe mangoes can be stored in an airtight container in the freezer for up to 6 months.
Mango varieties
| Alike | Shape | Taste |
|---|---|---|
| Haden Mango | One of the most popular mango varieties, the Haden mango has a smooth skin and a pea-like appearance | Strong sweetness [4] X Research source |
| Van Dyke Mango | Very popular in Europe, Van Dyke mangoes are small and have a small knob at the top of the fruit | Slightly sour, not as sweet as the original mango |
| Kent’s Mango | Big and heavy, this xouf can weigh up to 5 kg | Tropical flavor |
| Mango Ataulfo | Elongated, a bit like a cashew | Sweet, greasy, slightly sour, can be compared to the champagne of mangoes |
| Tommy Atkins Mango | Bright, thick skin, shaped like Haden mango | Not as sweet as Haden mango, moderate fiber content |
Advice
- The flesh inside a round mango is usually less fibrous than a straight, thin mango.
- The color of the mango is not a reliable indicator of whether the mango is ripe or not. Use smell and softness to determine the ripeness of a mango.
Warning
- Do not store unripe mangoes in the refrigerator. Green mangoes will not ripen in the cold conditions of the refrigerator.
Things you need
- Mango
- Paper bags
- Apple
- Airtight box
- Fridge
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This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 26,691 times.
Originating in Southeast Asia, mango is an adaptable fruit and is today grown in tropical regions, such as South America, Mexico and the Caribbean. You can eat mangoes on their own, or they can be eaten in salsa, salads, smoothies or more. Mangoes are rich in fiber, potassium, beta-carotene, vitamins A and C. Enzymes in mangoes act as catalysts to aid digestion. Mangoes turn from green to red or yellow when ripe. Green mango can still be eaten even though it has a sour taste, when ripe mango will be sweeter. Here are tips for ripening mangoes.
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