Content

• Steps
• Advice
• Warning
• What you need

Native to Southeast Asia, mangoes are an adaptable fruit and are today grown in tropical regions, such as South America, Mexico and the Caribbean. You can eat mango on its own, or can be eaten in salsa, salad, smoothies or many other dishes. Mangoes are rich in fiber, potassium, beta-carotene, vitamins A and C. Enzymes in mangoes act as digestive catalysts. When ripe mangoes turn from green to red or yellow. Green mango can still be eaten even though it has a sour taste, while the ripe mango will be sweeter. Here are tips for ripening a mango.

Steps

Method 1 of 4: End Ripe Mango

1. 

   Ripe mangoes in a paper bag or newspaper. Leave the bag of mangoes on the counter overnight and check for ripeness in the morning. The mango wrapped in a paper bag will release ethylene, an odorless gas that accelerates the ripening process. Remove the wrapper, the mango will be able to eat when fragrant and soft when lightly squeezed, usually after incubation for one day (or faster).
   • When wrapping mangoes in paper bags or newspaper, be sure not to completely seal them. Gases and air need to be released or mold or moisture will form.
   • Adding an apple or banana to the bag can also make it ripen faster. Adding more ethylene from these fruits will increase the ethylene in the bag, the faster the ripening will be the mango.

2. 

   
   
   Place the mango in a bowl of rice or corn. This trick comes from old housewives in India, where mothers brew raw mangoes in bags of rice to cook. In Mexico, this trick is similar, instead of rice, the Mexicans use corn kernels. The ingredients can vary but the process and the results are the same: instead of waiting up to three days for your mango to ripen properly nature, they can ripen in a day or two, and possibly even faster.
   • The reason behind ripe mango is the same as the paper bag method: Rice or corn kernels will hold ethylene gas around the mango, resulting in much faster ripening as a result.
   • In fact, this method is so effective that sometimes your mango is overripe or waterlogged. To be sure, test every 6 or 12 hours. Just don't leave the mango in a bowl of rice, you will have a delicious ripe mango as you like.

3. 

   
   
   Place the unripe mango on the counter at room temperature. You only need time and patience to use this method. Mangoes, like other fruits, can take a few days to ripen, but this is the most natural way to get a mango that is stretchy, succulent, and edible. Use the mango when squeezing it soft and fragrant. advertisement

Method 2 of 4: Determination of Maturity

1. 

   
   
   The scent is the most noticeable result. Smell from the left stalk. If the mango has a strong, sweet aroma like thyme, the mango is ripe. It is very difficult to get such fragrance when your mango is unripe.

2. 

   Squeeze lightly after you smell it. 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 stiff and not pliable, it means it is not yet ripe.

3. 

   Don't count on color to judge mango maturity. Although most ripe mangoes will have a characteristic dark red and darker yellow than light green, ripe mangoes will not always be red and yellow .. So forget the appearance of the mango. maturity. Instead, use smell and softness as your markers.

4. 

   Don't be alarmed if there are a few black spots on the surface of the mango peel. Some people are afraid that those mangoes have some stains, black spots. Those black marks are usually a sign that the mango is ready to ripen. While mangoes are known to be very perishable, those black spots do not necessarily mean that the mango is not delicious. In fact, it reports that the mango is high in sugar.
   • If those dark spots are very soft, cut the mango open and look for dark areas in the color. That is a sign the mango has been spoiled, and it is better to discard it.
   • Use your senses when the mango has a few dark spots: If it's not too much, has a pleasant aroma, and the rind is well stretched and still bright, the mango is still fine.
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Method 3 of 4: Preserving the Mango

1. 

   Store mangoes in the refrigerator when they're fully ripe. No packaging or canning is required when keeping mangoes in the refrigerator. Keeping the mango in the fridge will slow down the mango further ripening. Keep all ripe mangoes in the refrigerator for 5 days.
   • Never store mangoes in the refrigerator until they are unripe. Like tropical fruits, mangoes should not be refrigerated before they are ripe, as they can spoil by cold temperatures and cold temperatures will stop the ripening process.

2. 

   Peel and cut the ripe mango if desired. Place the ripe cut of the mango in a sealed container. Keep the box in the refrigerator for a few days. Cut ripe mangoes can be stored in sealed containers in the freezer for 6 months. advertisement

Method 4 of 4: Mango varieties

Advice

• The flesh of round mangoes is usually less fibrous and fibrous than that of straight, thin mangoes.
• The color of a mango is not a reliable indication of whether a 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 refrigerator.

What you need

• Mango
• Paper bags
• Apple
• Airtight box
• Fridge