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• What you need

• Ataulfo ​​mangoes have a slightly flat oval shape when ripe. The fruit of this mango variety is usually quite small.
• Francis mangoes, when ripe, are oblong and slightly curved in an S-shape.
• Haden mangoes are round or oval. This variety of mango ranges in size from medium to large.
• Keitt Mango is an oval shape with large fruit.
• The Kent Mango is also a large, oval fruit variety.
• Tommy Atkins mangoes have an oval or elongated shape. This variety of mango usually has medium to large fruit.
• Alphonse mangoes have an oblong form.
• Edward mangoes are both round and oblong.
• Kesar mangoes are usually round.
• Manila mango has a recognizable slim shape.
• Palmer mangoes have an elongated form.

Check around the stalk. The pulp and skin around the stem must be thick and round.

• When unripe, the top of the stem of the mango will be quite flat. The flesh, water and sugar in the fruit are not fully developed. When the mango stops growing and starts to ripen, it will tip up inside, causing the top of the stem to stick up a bit instead of being as flat as when it was green.

Don't just judge mangoes for ripeness by color. The red color usually indicates the fruit's exposure to sunlight, not just the maturity level of the fruit. Furthermore, the color of a ripe mango will vary depending on the variety. You shouldn't rely solely on color to determine whether a mango is ripe or unripe. However, if you want to consider adding color to assess the maturity of a mango, first you need to find out what color the ripe mango varieties will be.

• Ataulfo ​​mangoes turn dark yellow when ripe.
• Francis mangoes, when ripe, have a blend of green and yellow. The green color on the yellow pods will fade and turn more yellow. However, you should be aware that some fruits remain green when ripe.
• Haden mangoes turn from green to yellow when ripe. This variety is also easy to turn red, but does not have to be red when ripe.
• Keitt mangoes remain green when ripe.
• Kent mangoes are mostly dark green when ripe, but often with an extra golden hue or yellow spots on the peel.
• Tommy Atkins mangoes have no obvious coloration. When ripe, the pods remain yellow-green in color, turning dark yellow or dark red.
• Alphonse mangoes, when ripe, will be purple to dark yellow in color.
• Edward mangoes have a pink, yellow or a blend of these two colors.
• Kesar mangoes can remain green when ripe, but often have a golden hue.
• Manila mangoes are usually yellow-orange when ripe, but sometimes the peel turns pink.
• Palmer mangoes can come in different colors, usually purple, red, and yellow, with some berries having a blend of all three.

Pay attention to the speckled spots on the peel of the mango. Although this is not always a sure sign, if a few brown spots appear on the peel, it is likely that it is ripe.

• Mango without spot can still be ripe, especially depending on the variety. You shouldn't rely solely on these spots to judge the ripeness of a mango.
• Some mango varieties like Kent may have yellow spots instead of brown.

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Part 2 of 4: Checking the fragrance of a mango

1. 

   Choose a pineapple mango. Smell the area around the stem of the mango. If the fruit has a distinct sweet odor, the mango is most likely fully ripe.
   • Smell the mango near the top of the stem. The aroma will be strongest in this area, and you will know exactly how aromatic the mango is.
   • The scent of the mango will immediately remind you of the mango flavor. Smell and taste are closely related, and the smell of something has a huge effect on its taste.

2. 

   
   
   Avoid choosing mangoes that have a sour smell or an alcohol smell. When you smell the mango near the stalk area and notice a sharp sour smell, it is a sign that the mango is overripe and starts to cook.
   • Mangoes have a very high sugar content compared to other fruits. When it starts to spoil, the fruit naturally ferments and has a sour odor of alcohol. This also indicates that the mango is overgrown and will often taste sour as it smells.
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Part 3 of 4: Tactile Test

1. 

   Press lightly on the mango. When you press lightly on the side of the mango, you should feel the flesh of the mango "sinking" or slightly sagging. A soft mango is ripe.
   • A mango that doesn't sink at all or is rock hard when you press it, a mango isn't ripe enough to eat.
   • Of course, you also need to understand that a mango is not good either. If the peel is punctured when you gently press the tip of your finger, the mango is overripe.
   • To avoid accidentally crushing the mango, use the palm of your hand to press the mango instead of using your fingertips. Hold the mango in your palm and wrap your fist around the mango, using the palm of your hand to press it.

2. 

   Touch the peel of a mango. Gently swipe the tips of your fingers on the surface of the mango peel. Normally, the ripe mango peel will have some wrinkles.
   • Note, however, that a non-wrinkled mango may still be ripe.
   • Mangoes with deep wrinkles on most of the peel are usually overripe.
   • Ataulfo ​​mangoes are characterized by a wrinkled skin when ripe. Other varieties of mangoes may have slight wrinkles that are difficult to detect on the peel, in addition there are varieties whose skin remains smooth when ripe.

3. 

   Evaluate the weight of a mango. Lift the mango and estimate its weight in your hand. A ripe mango will appear heavy for its size and heavier than an unripe mango.
   • If you want a more accurate estimate, compare the weight of a mango that may be ripe and a mango that you know is not ripe. An unripe mango will be significantly lighter than a ripe fruit, especially a mango of the same size and size. If two mangoes appear to be equally heavy, the mango you are examining is probably unripe.
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Part 4 of 4: Ripe green mango

1. 

   Keep the mango in a brown paper bag. Although this step is optional, the mango will ripen faster when placed in a bag.
   • The fruit will produce natural ethylene gas when it is ripe. The hormone ethylene stimulates the fruit to ripen even more quickly, and the brown paper bag will retain the ethylene gas produced during the ripening process of the mango.
   • You can speed the mango to ripen even faster by placing an apple or banana in the bag with the mango, as these two fruits produce more ethylene.

2. 

   Remove the mango and let it sit at room temperature. Check the mango every day using the methods described above to see if the mango is ripe.
   • The ripening time of a mango can take 2-7 days, depending on the initial greenness of the mango.
   • Do not leave unripe mangoes in the refrigerator. Cold temperatures will slow mangoes to ripen significantly, and green mangoes will often go bad in the refrigerator before a chance to ripen.

3. 

   Store the mango in the refrigerator when it's done. Ripe mangoes should be eaten immediately or stored in the refrigerator for up to 5 days.
   • Cold temperatures are the natural enemy of an unripe mango, but a good friend to a ripe mango. If you leave a ripe mango on the table at room temperature, it will start to spoil in just one day. However, if kept in the refrigerator, the mango will remain ripe and fresh for at least 4 or 5 days.
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What you need

• Brown paper bag (optional)