Ripen Mangoes

Originally grown in South Asia, mangoes are versatile fruit that are now raised in tropical zones, such as South America, Mexico and the Caribbean. You can eat mangoes on their own, or can include them in salsas, salads, smoothies or a variety of other dishes. Mangoes are rich in fiber, potassium, beta-carotene, and vitamins A and C. The enzymes in the fruit may act as digestive aids. Mangoes come in shades of green, red or yellow. Although some people eat unripe mangoes, which are tart in flavour, the fruit is sweeter when ripened. Use these tips to ripen mangoes.

Steps

Ripening the Mango

  1. Ripen the mango in a paper bag or newspaper. Leave the bag of mangos on the kitchen counter overnight and check for ripeness in the morning. Mangos wrapped in a paper bag will release ethylene, which is an odourless gas that speeds up the ripening process.[1] Remove and use the mango when it gives off a fruity scent and yields to soft pressure, usually about a day (or less).
    • Alternatively, you could try ripening the mangoes by covering them with onions and hay in a warm place; this method of ripening was used for ages in India.
    • When wrapping mangos in a paper bag or newspaper, be sure not to close the bag completely. Some air and gas needs to escape or mold and mildew might start to form.[2]
    • Add an apple or banana to the bag to speed up the ripening even more. Adding more ethylene-emitting fruits will increase the ethylene in the bag, giving you an even juicier mango all the quicker.
  2. Submerge the mango in a bowl of uncooked rice or popcorn kernels. This old wives trick hails from India, where industrious moms hid unripe mangos in bags of uncooked rice to speed up the ripening. In Mexico, the trick is much the same, except with uncooked popcorn kernels instead of rice. The ingredients are different, but the process and the results are the same: Instead of waiting three days for your mangos to ripen au naturel, they should be ripe within a day or two, maybe even less.
    • The reason behind the ripening here is the same as the paper bag method: Rice or popcorn helps trap ethylene gas around the mango, resulting in a much faster ripening process.
    • In fact, this method is so effective that you sometimes risk overripening the mango. Check every 6 or 12 hours for doneness. As long as you don't forget the mango inside the bowl of rice, you should have a wonderfully ripe mango at your disposal.
  3. Set the unripe mango on the kitchen counter at room temperature. You only need time and patience for this method. Mangos, like other fruits, may take several days to ripen, but this is the most natural way of getting your mango plump, juicy, and ready to eat. Use the mango when it is soft to the touch and has a strong fruity smell.

Determining Ripeness

  1. Smell the mango for the most reliable results. Sniff the stem end of the mango. If it has a heavy, fruity, almost musky odour, it is ripe. It you're struggling to find an aroma, chances are your mango isn't quite there yet.
  2. Squeeze the mango gently after you've sniffed. Press the mango gently. If it is soft and gives slightly, it is ripe. A ripe mango feels similar to a ripe peach or ripe avocado. If the mango feels firm and unyielding, it is still unripe.
  3. Don't rely on colour to judge the ripeness of a mango. Although most ripe mangos will also feature rich reds and burnt yellows more than soft greens, ripe mangos are not always red and yellow.[3] So forget the look of mangos when determining ripeness. Instead, use smell and softness as your guide.
  4. Don't be scared away by a few black spots on the surface of the mango skin. Some people are scared away by mangos that have a few splotchy, black blemishes on them. These blemishes usually indicate the beginning of the end for mangos. While mangos are notoriously susceptible to spoilage, black blotches don't necessarily mean the mango is bad. In fact, it may mean the mango has more sugar content.[4]
    • If the black spots are especially soft, cut the mango open and look for translucent fruit. This is a sign of spoilage, and these mangos should be thrown away.
    • Use your senses if the mango in question has a few black spots: If it doesn't give too much, has a pleasant smell, and the skin is otherwise taut and richly-coloured, give the mango a go.

Storing the Mango

  1. Place the whole mango in the refrigerator when it has ripened. No wrap or container is necessary to store the mango in the refrigerator. Keeping the mango in the refrigerator will slow down the speed at which the mango continues to ripen. Keep a whole ripe mango in the refrigerator for as long as five days.
    • Never store a mango in the refrigerator before it has ripened. Like all tropical fruits, mangos should not be stored in the fridge before they are ripe, as their fruit might be damaged by the cold temperature and the refrigeration will halt the ripening process.
  2. Peel and chop the ripe mango if desired. Place the chopped, ripe mango into an airtight container. Keep the container in the refrigerator for a few days. Keep chopped mango in an airtight container in the freezer for as long as 6 months.

Mango Varieties



Tips

  • The inside fruit of football-shaped mangoes tends to be less stringy in texture than mangoes that have a flatter, thinner shape.
  • The colour of the mango is not a reliable indicator of how ripe the mango is. Use smell and softness to determine a mango's ripeness.

Warnings

  • Do not store unripe mangoes in the refrigerator. Unripe mangoes will not ripen in the refrigerator's cold environment.

Things You'll Need

  • Mango
  • Paper bag
  • Apple
  • Airtight container
  • Refrigerator

Related Articles

Sources and Citations

  1. ↑ http://www.scientificamerican.com/article/origin-of-fruit-ripening/
  2. ↑ http://lifehacker.com/267512/ripen-green-tomatoes-with-newspaper?comment=1637291:1637291
  3. ↑ http://www.mango.org/how-choose-mango
  4. ↑ http://www.tonytantillo.com/producetips/fruits/mangoes.html
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