Mangoes are grown around the world in warm areas without winter frost, preferably in the tropics. The ripening and harvesting time in the respective areas is limited in time, but due to the many different cultivation areas it is at least theoretically possible to offer ripe mangoes at any time. Often, however, mangoes are harvested unripe. They then partially ripen during transport or in the trade.
- How do you store a mango correctly?
- Where does the mango come from?
- When are mangoes harvested?
How do you recognize a ripe mango?
You can recognize a ripe mango from afar by its intense scent. If you take the fruit in your hand, the peel will give way with just a light finger pressure. Don't press the mango too hard, or there will soon be an ugly brown rot there. The pulp at the base of the stem is so firm that the stem sticks out a little.
The color, on the other hand, says nothing about the degree of ripeness of a mango. You will find green, fully ripe fruits as well as bright red or orange-red fruits that are still very hard and unripe. The different types of mangoes are colored very differently.
Signs of ripe mango:
- intense fragrance
- gives way to light pressure
- plump pulp at the base of the stem
What's the best way to ripen a mango?
If the mangoes are still unripe when you buy them, you have to take action yourself. Wrap your mango in newspaper and put the package in a warm place, then the mango will ripen in a short time.
Be careful not to spoil your mango. Check at least once a day. Ripe apples are an alternative to newspaper. They release a gas that makes other fruits ripen faster.
Tips & Tricks
Do not store ripe mangoes in the refrigerator. They lose their taste very quickly there. If you're not going to use your mangoes right away, freezing is a better alternative.