Quck answer
To ripen a green mango, follow these steps:
1. Place the mango in a paper bag with a ripe banana or apple.
2. Close the bag tightly and leave it at room temperature for 1-2 days.
3. Check the mango daily to see if it has softened.
4. Once the mango is slightly soft to the touch, it is ripe and ready to eat.
5. If you want the mango to be sweeter, leave it in the bag for another day or two.
Remember to store the ripe mango in the refrigerator to prolong its freshness.
The process of transforming a firm, green mango into a juicy, warm yellow fruit with a beautiful red blush is a remarkable phenomenon in nature. The aroma that emanates from a perfectly ripe mango placed on your kitchen counter can fill the entire room. In the commercial setting, mangos are typically harvested when they are unripe, green, and firm. To expedite the ripening process, it is recommended to place the mango in a paper bag.
Indications of Mango Ripeness
Mangos (Mangifera indica L.) available in supermarkets or specialty markets within the United States may still be unripe, although they should possess a slight yellow coloration; otherwise, they were harvested prematurely. In California, mangos grown in the warmer inland regions blossom in January and ripen in June. Those grown closer to the coast blossom later in the year, around April, and ripen by October.
After being harvested, mangos naturally initiate the ripening process, so you can simply place them on your kitchen counter and wait. The distinct yellow-orange hue, often accompanied by a reddish blush depending on the variety, indicates ripeness — although some varieties may remain green even when ripe, so it is important to be familiar with the specific cultivar.
They will begin to emit that delightful, fruity scent, and their texture should be similar to that of a peach: slightly soft to the touch but not mushy. Another sign of ripeness is the shape of the “beak,” or the curved area just below the stem. It should have a slightly rounded appearance.
Accelerating the Mango Ripening Process
There are two main methods that experts recommend for hastening the ripening of a mango. Firstly, you can place the mango stem-side down on a tray at room temperature. To prevent it from drying out, cover it with a moist cloth.
Another method involves placing the mango in a paper bag, once again at room temperature. The paper bag technique may be familiar to you, as it is also employed for ripening bananas and avocados due to its ability to release ethylene. If you do not have a paper bag, you can wrap the fruit in newspaper. Speaking of ethylene, if you have bananas, you can place your mangos alongside them on the counter or even add the bananas to the bag. Bananas are known for producing ethylene at a rapid rate.
Once the mango is ripe, transfer it to the refrigerator to prevent overripening. At this stage, you can store mangos in the fridge for approximately five days, although it is unlikely that they will last that long because their vibrant color will tempt you every time you open the refrigerator. Alternatively, you can peel and cube the mangoes and freeze them for up to six months.
Mango Fruit Harvesting
A grafted mango tree typically begins to bear fruit around two to four years after being planted. If you have a mango tree grown from a seed, which is less common, it will take approximately eight to ten years to bear fruit.
Once the mango flowers have appeared, the fruit should mature within 100 to 150 days. While most commercial growers harvest the fruit while it is still green, it should display some yellow blush at the very least. Home gardeners have the luxury of waiting until the fruit is almost fully ripe on the tree since they are not concerned with transportation.
