mangoes are versatile fruit that are now raised in tropical zones such as South America, Mexico and the Caribbean.You can eat them on their own or include them in a variety of dishes.The fruit is rich in several vitamins and minerals.There are mangoes in shades of green, red and yellow.The fruit is sweeter when it's ripened, which is when some people eat unripe mangoes.Use these tips to grow mangos.
Step 1: In a paper bag or newspaper, peel the mango.
You can check for ripeness in the morning by leaving a bag of mangoes on the kitchen counter.The ripening process is sped up when mangoes are wrapped in a paper bag.When the mango gives off a fruity scent it's time to remove and use it.The method of ripening mangoes in India was to cover them with onions and hay in a warm place.Don't close the bag completely when wrapping mangoes in a paper bag.There is some air and gas that needs to escape.Adding an apple or banana to the bag will speed up ripening.Adding more fruits that emit ethylene will give you a juicier mango all the quicker.
Step 2: Put the mango in a bowl of rice or popcorn.
The old wives trick of hiding ripe mangoes in bags of rice was originated in India.The trick in Mexico is the same, except with popcorn instead of rice.Instead of waiting three days for your mangoes to mature, they should be ripe within a day or two, maybe even less.The ripening process here is similar to the paper bag method in that rice or popcorn helps trap ethylene gas around the mango.This method is so effective that it can sometimes be riskier to rip the mango.For doneness, check every 6 or 12 hours.If you don't forget the mango inside the bowl of rice, you should have a ripe mango at your disposal.
Step 3: The mango should be on the counter in the kitchen.
You don't need a lot of time or patience for this method.This is the most natural way to get your mango plump, juicy, and ready to eat because it takes several days to mature.When the mango is soft to the touch, use it.
Step 4: For the most reliable results, smell the mango.
The mango has a stem.It is ripe if it has a fruity smell.Chances are your mango isn't quite there yet.
Step 5: After you've sniffed the mango, gently squeeze it.
The mango should be pressed gently.It is ripe if it is soft.A ripe mango is similar to a ripe peach.The mango is still immature if it feels firm.
Step 6: It's not a good idea to judge the ripeness of a mango by its colour.
Most ripe mangoes feature rich reds and burnt yellows, but they are not always red and yellow.The look of ripe mangos should not be used to determine their ripeness.Use smell and softness as your guide.
Step 7: There are some black spots on the surface of the mango skin.
Some people are afraid of mangoes that have black marks on them.The beginning of the end is usually indicated by these blemishes.Black blotches don't mean the mango is bad.It's possible that the mango has more sugar in it.Cut the mango open and look for fruit that is translucent.The mangoes should be thrown away.If there are a few black spots on the mango, use your senses and give it a try.
Step 8: The mango should be placed in the refrigerator when it is ripe.
There is no need to store the mango in a container.You can put it in a rack.The mango will grow slower if it is kept in the refrigerator.The mango can be kept in the refrigerator for as long as five days.Don't store a mango in the fridge before it's ripe.Like all tropical fruits, mangoes 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.
Step 9: If you want to chop the mango, peel it.
Put the mango into the container.For a few days, keep the container in the fridge.The mango can be kept in the freezer for as long as 6 months.