Mangoes are now available in stores all year round. But they don't always arrive at the store ripe, as they are often harvested unripe. Mangoes ripen somewhere in the world all year round.
Mangoes are grown around the world in warm areas without winter frosts, preferably in the tropics. Although the ripening and harvesting time in the respective areas is limited in time, the many different growing areas mean that it is at least theoretically possible to offer ripe mangoes at any time. However, mangoes are often harvested unripe. Some of them then continue to ripen during transport or in retail.
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 skin gives way with a light finger pressure. Don't press the mango too hard, or you'll end up with an ugly brown rot. The flesh is so taut at the base of the stalk that the stalk 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 ripeness of a mango:
- intense fragrance
- yields to slight pressure
- plump flesh at the base of the stem
What is 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. An alternative to newspaper are ripe apples. They emit a gas that makes other fruits ripen faster.
tips and 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.
UE