Mangoes are a common fruit in the supermarket these days. Their antioxidant properties and sweet tangy taste is unbeatable. However, this exotic fruit can range from sour to repulsively overripe unless you choose the fruit wisely.
Determine when you intend to use the mango. If you are not going to use it for a week, you can pick an under-ripe mango and allow it to ripen at home. If you are going to use it in the next day or two, you want a mango at its peak.
Smell the mango. A ripe mango has a sweet fruity aroma at the stem end. If the smell is very strong, the mango might be overripe.
Squeeze the mango gently with your fingers. It should yield slightly to your touch, but not too much.
Inspect the mango skin. A yellow-red coloring is a sign the mango is ripe.
Store the mango for 1 to 2 weeks at a temperature of 55 degrees Fahrenheit.
Tips & Warnings
- It is better to buy and under-ripe mango than a ripe one. You can ripen a mango at room temperature by storing it in a paper bag overnight. You can also put the unripe mango in a bowl with an apple or a banana. Either fruit will speed the time it takes for the mango to ripen.
- Never eat food that looks or smells "off." A bad odor or mold is a sign to throw the food away.
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