Mangoes taste best ripe -- and they develop quickly. You can tell a mango is ripe when the fruit's flesh is soft like a ripe peach. Colouring is not a certain indicator of ripeness, however, according to the Cookthink website, most varieties turn a yellow shade when ripe. A mango develops a strong, fruity smell when it is ready to be eaten.
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Things you need
- Paper bag
- Piece of fruit
Allow the mango to sit at a mild room temperature until its consistency becomes softer but not spongy to the touch.
Place an unripe mango with a second fruit, such as an apple, banana or another mango, in a paper bag. The mango will ripen overnight. The ethylene gas the fruit emits speeds the process.
Set a mango in a tray with the stem end facing downward. Protect the fruit against shrivelling by putting a damp washcloth over the fruit as it ripens.
Tips and warnings
- Mangoes grown in a greenhouse take even less time to become ripe.
- Do not buy mangoes that have a sour smell, as the best mangoes give off a sweet, fruity aroma.
- Avoid storing mango fruit at temperatures below 10 degrees C, as it takes days from its shelf life.
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