Fruit that is harvested when it is fully ripe tastes best, of course, but under optimal conditions a mango can definitely continue to ripen. To do this, it needs temperatures of approx. 20 to 25 °C and must not have been stored cold for too long in the meantime.
How do you recognize a really ripe mango?
A ripe mango emits an intense scent. You notice it even before you pick up the fruit. The skin of the mango already gives way at a light finger pressure. But please don't press too hard, otherwise the mango could easily start to rot at this point.
Another characteristic of a ripe mango is its plump flesh. On the closed fruit you can only see this at the base of the stalk. This then stands out slightly, while an unripe mango tends to sit in a depression.
What is the best way to ripen a mango?
If you have bought an unripe mango, you can let it ripen. The prerequisite, however, is that it has not been stored too cold, if possible not even during transport. Otherwise the mango may become rotten rather than ripe.
It is best to wrap your mango in newspaper for later ripening, this way it will ripen evenly, and store the mango at room temperature. But don't forget to regularly check how far your mango has ripened.
If the mango starts to smell sour or alcoholic, then it is overripe and is already beginning to rot. It is better not to eat such a fruit. A mango ripens particularly quickly near apples or ripe mangoes. This is due to a ripening gas that these fruits secrete.
The essentials in brief:
- do not store in the refrigerator
- store at room temperature
- wrap in newspaper
- store next to ripe apples
- store with a ripe mango
tips and tricks
Check your ripening mango at least once a day, otherwise you will miss the optimal ripening point and get annoyed if your mango is spoiled.
UE