How To Easily Ripen Mangoes
01/03/2023
Mango is a tropical fruit, the fruit of the Mango tree, native to Asia. It is not only a delicious fruit and a great ingredient in sweet recipes, but it is also a great accompaniment to meat or other savoury dishes.
It helps with visual fatigue and greyness, adds colour to the skin and hair, prevents infections and colds, calms and gives strength in stressful situations. It contains enzymes that help with digestion. So it has many benefits and as a bonus it tastes absolutely delicious. But only if it is ripe.
Often, however, when we discover it in the store, it is hard and therefore not suitable for consumption.
So what can we do about it?
1. WRAP THE MANGO IN A PAPER BAG OR NEWSPAPER.
Leave it at room temperature for a few days (1-2 days) and check its softness every day. Mangoes wrapped in paper release ethylene, an odourless gas that accelerates the ripening of the fruit.
Do not close the paper wrapper completely. It is necessary to allow the mango to breathe. Otherwise, mould will start to form. And we don’t want that.
But I’m sure you know that situation where you need the mango to ripen super fast. In that case, add an apple or a banana to the bag. They also release ethylene, which speeds up the process.
2. DIP THE MANGOES INTO THE RICE.
This trick originated in India, where housewives used to store mangoes in paper bags with rice and leave them there to ripen. This trick speeds up ripening from three days to one.
And why is that? The rice and keeps the ethylene around the mango, helping it to ripen. But be careful not to let the mango overripe. So always check it after 12 hours.
3. LET THE MANGO RIPEN AT ROOM TEMPERATURE.
This tip takes the longest, but it’s natural advice. Just take your time and in about 3 days the mango should be fragrant and soft. At that point, it’s ready to eat. So enjoy. It’s great just like that, in a salad or in a smoothie.
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