Buzz
Originating from Southeast Asia, mangoes are a highly adaptable fruit now grown in tropical regions such as South America, Mexico, and the Caribbean. You can enjoy mangoes on their own or incorporate them into dishes like salsa, salads, smoothies, and more. Mangoes are rich in fiber, potassium, beta-carotene, and vitamins A and C. The enzymes in mangoes act as catalysts to aid digestion. When ripe, mangoes transition from green to red or yellow. Green mangoes are edible but have a sour taste, while ripe mangoes are sweeter. Below are tips for ripening mangoes.
Steps
Ripening Mangoes
Ripen mangoes in a paper bag or newspaper. Leave the bag of mangoes on the kitchen counter overnight and check for ripeness in the morning. Mangoes wrapped in a paper bag release ethylene, an odorless gas that speeds up the ripening process. Unwrap the mangoes, and they will be ready to eat when they emit a fragrant aroma and feel soft to the touch, usually after a day (or sooner).
- When wrapping mangoes in a paper bag or newspaper, ensure it is not completely sealed. Gases and air need to escape to prevent moisture or mold from forming.
- Adding an apple or banana to the bag can accelerate ripening. The additional ethylene from these fruits increases the gas concentration in the bag, causing the mangoes to ripen faster.
Place mangoes in a bowl filled with rice or corn kernels. This tip comes from experienced homemakers in India, where raw mangoes are traditionally ripened in rice bags. In Mexico, a similar method is used, substituting rice with corn kernels. While the ingredients differ, the process and outcome remain the same: instead of waiting three days for your mangoes to ripen naturally, they can ripen in 1 to 2 days, or even faster.
- The reason behind this method mirrors the paper bag technique: Rice or corn kernels trap ethylene gas around the mango, significantly speeding up the ripening process.
- In fact, this method is so effective that sometimes your mangoes may overripen or spoil. To avoid this, check them every 6 to 12 hours. As long as you don’t forget the mangoes in the rice bowl, you’ll have perfectly ripe mangoes as desired.
Place unripe mangoes on the kitchen counter at room temperature. This method requires only time and patience. Mangoes, like other fruits, may take a few days to ripen, but this is the most natural way to achieve plump, juicy, and edible mangoes. Use the mangoes when they feel soft to the touch and emit a fragrant aroma.
Determining Ripeness
The aroma is the most noticeable indicator. Smell the stem end of the mango. If it has a strong, sweet, musky fragrance, the mango is ripe. Such a scent is hard to achieve if the mango is still unripe.
Gently squeeze after smelling. Press the mango lightly. If it feels soft and pliable, it’s ripe. A ripe mango feels like a ripe peach or pear. If it feels firm and inflexible, it’s not yet ripe.
Don’t rely on color to judge a mango’s ripeness. While most ripe mangoes develop a deep red or golden-yellow hue instead of a light green shade, ripe mangoes aren’t always red or yellow. So, forget about judging ripeness by appearance alone. Instead, use scent and softness as your primary indicators.
Don’t worry if there are a few black spots on the mango’s skin. Some people fear that mangoes with blemishes or dark spots are spoiled. However, these spots often indicate that the mango is perfectly ripe. While mangoes are known to spoil easily, black spots don’t necessarily mean the fruit is bad. In fact, they often signal that the mango is extra sweet.
- If the black spots are overly soft, cut the mango open and check for discolored flesh. This is a sign of spoilage, and it’s best to discard the fruit.
- Use your senses when dealing with spotted mangoes: If the spots are minimal, the aroma is pleasant, and the skin is firm and vibrant, the mango is still good to eat.
Storing Mangoes
Refrigerate mangoes once they’re ripe. No special packaging is needed to store mangoes in the fridge. Refrigeration slows down further ripening. Keep ripe mangoes in the refrigerator for up to 5 days.
- Never refrigerate unripe mangoes. Like other tropical fruits, mangoes should not be chilled before ripening, as cold temperatures can damage them and halt the ripening process.
Peel and slice ripe mangoes if desired. Place the sliced mango pieces in an airtight container. Store the container in the fridge for a few days. Sliced ripe mangoes can also be kept in an airtight container in the freezer for up to 6 months.
Varieties of Mangoes
| Giống | Hình dáng | Mùi vị |
|---|---|---|
| Xoài Haden | Một trong những giống xoài phổ biến nhất, xoài Haden có vỏ nhẵn và hình dáng giống đậu tây | Vị ngọt đậm |
| Xoài Van Dyke | Rất phổ biến ở Châu Âu, xoài Van Dyke nhỏ và có một núm nhỏ ở đầu quả | Hơi chua, không ngọt như xoài nguyên gốc |
| Xoài Kent | To và nặng, giống xoauf này có thể nặng tới5 kg | Mùi vị đậm chất nhiệt đới |
| Xoài Ataulfo | Thuôn dài, hơi giống hạt điều | Ngọt, ngậy, hơi chua, có thể ví như rượu sâm panh của các loại xoài |
| Xoài Tommy Atkins | Vỏ sáng, dày, hình dáng giống xoài Haden | Không ngọt bằng xoài Haden, hàm lượng chất xơ vừa phải |
Tips
- The flesh of round mangoes tends to be less fibrous and stringy compared to slender, oblong mangoes.
- Color is not a reliable indicator of a mango’s ripeness. Use scent and softness to determine if a mango is ripe.
Warnings
- Do not store unripe mangoes in the refrigerator. Green mangoes will not ripen under cold fridge conditions.
What You’ll Need
- Mangoes
- Paper bag
- Apple
- Airtight container
- Refrigerator
